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Pistachio Rose Cake

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A fragrant and elegant cake combining the nutty richness of pistachios with the floral aroma of rose water, perfect for special occasions or afternoon tea.

Ingredients

Scale
  • 1 cup shelled unsalted pistachios
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp rose water
  • 1/2 cup whole milk
  • 1/4 cup chopped pistachios (for garnish)
  • Edible dried rose petals (optional, for garnish)
  • Powdered sugar or rose glaze (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
  2. Grind 1 cup pistachios in a food processor until finely ground (do not over-process into a paste).
  3. In a bowl, whisk together the ground pistachios, flour, baking powder, and salt.
  4. In a large bowl, beat the butter and sugar until light and fluffy.
  5. Add eggs one at a time, beating well after each addition. Stir in vanilla and rose water.
  6. Add dry ingredients to the wet mixture alternately with milk, beginning and ending with the dry ingredients. Mix until just combined.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
  10. Optional: Dust with powdered sugar or drizzle with rose glaze, and garnish with chopped pistachios and rose petals.

Notes

  • You can use store-bought ground pistachios if available.
  • Adjust the amount of rose water to taste; a little goes a long way.
  • The cake pairs well with whipped cream or a dollop of Greek yogurt.

Nutrition

Keywords: pistachio rose cake, rose water cake, pistachio dessert, Middle Eastern cake, floral cake

Find it online: https://recipesfoodeasy.com/pistachio-rose-cake/