Introduction
Indulge in the delightful flavors of Pistachio Rosewater Cake, a moist and fragrant dessert that combines the nuttiness of pistachios with the floral essence of rosewater. This elegant cake is perfect for special occasions or as a sweet treat to enjoy with a cup of tea.
Ingredients and Equipment
For the cake:
- 2 cups shelled pistachios
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 cup unsalted butter, softened
- 4 eggs
- 1/2 cup plain yogurt
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp rosewater
For the frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1-2 tbsp milk
- 1 tsp rosewater
Equipment:
- 9-inch round cake pan
- Mixing bowls
- Hand or stand mixer
- Cake tester or toothpick
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C) and grease the cake pan.
- In a food processor, pulse the pistachios until finely ground.
- In a mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the ground pistachios, flour, baking powder, salt, yogurt, and rosewater until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a cake tester comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat the butter until smooth, then gradually add the powdered sugar, milk, and rosewater until creamy.
- Frost the cooled cake and decorate with additional pistachios if desired.
Tips for Success
Make sure the pistachios are shelled before grinding them to ensure a smooth texture in the cake. Be careful not to overmix the batter to avoid a dense cake. Adjust the amount of rosewater in the frosting to suit your preference for the floral flavor.
Serving Suggestions
Slice the Pistachio Rosewater Cake and serve it with a dollop of whipped cream or a sprinkle of crushed pistachios for an extra touch of elegance. Enjoy a slice alongside a hot cup of aromatic tea for a delightful dessert experience.
Nutritional Information
Each serving of Pistachio Rosewater Cake is approximately:
- Calories: 350
- Carbohydrates: 30g
- Fat: 22g
- Protein: 6g
- Sugar: 20g
Conclusion
Delight your senses with the unique combination of flavors in Pistachio Rosewater Cake. This decadent dessert is sure to impress your guests and become a favorite for any special occasion. Enjoy the subtle nuttiness of pistachios paired with the delicate floral notes of rosewater in every bite of this exquisite cake.
PrintPistachio Rosewater Cake
- Total Time: 55 minutes
Description
This Pistachio Rosewater Cake is a delightful treat with a subtle floral flavor and a lovely crunch from the pistachios. Perfect for special occasions or afternoon tea.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 teaspoon rosewater
1 teaspoon vanilla extract
4 eggs
1 and 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup shelled pistachios, chopped
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the rosewater, vanilla extract, and eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until well combined.
Fold in the chopped pistachios.
Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, you can optionally dust the cake with powdered sugar and decorate with additional pistachios.
Slice and serve the Pistachio Rosewater Cake.
- Prep Time: 20 minutes
- Cook Time: 35 minutes