Description
This Pistachio and Rose Water Cake is a luxurious dessert that combines the rich, nutty flavor of pistachios with the delicate floral notes of rose water. The cake is soft, moist, and lightly perfumed, making it an elegant treat for special occasions or afternoon tea. It’s simple to make but sophisticated in flavor!
Ingredients
Scale
- 1 cup unsalted pistachios
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 3 eggs
- 1 tsp rose water
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a food processor, pulse the pistachios until finely ground. This will create a pistachio flour.
- In a medium bowl, whisk together the ground pistachios, flour, baking powder, and salt. Set aside.
- In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the rose water.
- Gradually add the flour mixture in three parts, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For added decoration, you can top the cooled cake with a light dusting of powdered sugar, chopped pistachios, or even a drizzle of rose syrup.
- If you like a stronger rose flavor, you can add a little more rose water, but be careful not to overpower the pistachio flavor.
- This cake pairs wonderfully with a cup of tea or a dollop of whipped cream.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes