pistachio raspberry cake

with pistachio mascarpone cream & a seedless raspberry jam

happy friday! here’s what’s new on fbb this week ☺︎

pistachio raspberry cake

This cake is new on the blog this week and is equal parts beautiful & delish. It’s also part of my unofficial cake series of making a small (7”) three-layer cake from baking a single cake - my favorite kind of layered cake to make.

It starts out with a pistachio cake that’s *loaded* with pistachio flavor from using homemade pistachio flour (don’t panic - all you have to do is blend up some pistachios in a food processor!) And while that’s of course delicious enough on it’s own, we’re sprucing it up with a pistachio cream milk soak to add even more pistachio flavor into the cake and to help it stay nice and moist. Then, we’re layering the cake with a pistachio cream mascarpone whipped cream which is slightly pistachio-y and perfectly not-to-sweet. And of course, we’re also layering it with a homemade seedless raspberry jam and putting a ton of fresh raspberries on top.

There’s quite a few steps to this cake but you can make all of the parts one day and assemble it the next to make it easier if needed. I hope you’ll love this cake as much as I do! ☺︎

iced horchata shaken espresso

Because why go out and buy one when we can make it better & cheaper at home! I haven’t made a coffee recipe in a *long* time but I was inspired by Starbucks’ new iced horchata oatmilk shaken espresso. I haven’t tried it, but I saw that they use a horchata syrup and immediately knew I wanted to make one that actually used horchata as the milk - so here we are!

By no means did I make a traditional horchata, but I’ve seen them made many different ways online and I decided to make one that I thought would pair the best with coffee. Typically horchata is made with a combination of water and milk but I didn’t want the coffee to end up tasting watery so I opted to only use oat milk as the base. So all you need is oat milk, cinnamon, long grain white rice & vanilla for the horchata - and then espresso and honey for a touch of sweetness. It’s super delish and easy to make, just be mindful that the horchata needs to sit overnight on it’s own for the best flavor results!

..aaand that’s all for this week! You can find the pistachio raspberry cake recipe below or on my blog. Thank you so much for reading and following along!

happy baking!
♡ erin

p.s. - blueberries & cream donuts coming to subs this weekend! ☺︎🫐