Rosewater Pistachio Cake Recipe
The Rosewater Pistachio Cake is a showstopper for any occasion—fragrant as a garden in bloom, elegantly nutty, and luxuriously moist. Imagine slicing through a pale green crumb flecked with pistachios, catching the delicate aroma of rosewater in every bite. It’s the kind of cake you make when company’s coming and you want to dazzle, or even when you’re craving a solo treat with your afternoon tea. With its vibrant colors, floral notes, and that irresistible nutty texture, there is truly something special about this cake that keeps people coming back for another slice.
Ingredients You’ll Need
Ingredients You’ll Need
Every ingredient in this Rosewater Pistachio Cake is handpicked for maximum flavor, texture, and visual appeal. The list might look classic, but each item brings its own magic, from golden butter to earthy pistachios and, of course, that all-important rosewater.
- Pistachios: Fresh, unsalted, and shelled pistachios provide the signature nutty flavor and gorgeous green color.
- All-purpose Flour: The base of the cake for a tender yet sturdy crumb.
- Baking Powder: Gives the cake lift, ensuring it’s fluffy and light.
- Salt: A pinch goes a long way in drawing out the nuanced flavors of pistachio and rosewater.
- Unsalted Butter: Softened for easy creaming—this is what gives the cake richness and a melt-in-your-mouth feel.
- Granulated Sugar: Sweetens the cake without overpowering delicate flavors.
- Eggs: Bind everything together and give the cake structure and richness.
- Vanilla Extract: Adds warmth and aroma, beautifully balancing the floral rosewater.
- Rosewater: Culinary rosewater is a must—start with a little and adjust to your taste for that distinctive Middle Eastern flair.
- Whole Milk: Makes the batter moist and helps blend all the flavors seamlessly.
- Plain Greek Yogurt: This secret ingredient keeps the crumb extra tender and adds a hint of tang.
- Powdered Sugar (for glaze): The foundation of a luscious, pourable glaze.
- Milk (for glaze): Used to thin the glaze just enough for a perfect drizzle.
- Rosewater (for glaze): A second kiss of floral flavor in the final topping.
- Crushed Pistachios & Dried Rose Petals (optional): A stunning finish for both color and texture that makes the cake party-ready.
How to Make Rosewater Pistachio Cake
Step 1: Prepare the Pan and Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Lightly grease and flour a 9-inch round cake pan, or line it with parchment paper for easy release. This step guarantees your cake will slip out of the pan without a hitch, preserving those beautiful edges.
Step 2: Grind the Pistachios
Add the pistachios to a food processor and pulse until they are finely ground, but take care not to over-process; you want crumbs, not paste. Properly ground pistachios integrate smoothly and give the cake its stunning color and nutty undertones.
Step 3: Combine Dry Ingredients
In a medium bowl, whisk the flour, baking powder, salt, and your freshly ground pistachios. Whisking ensures all the dry ingredients are evenly distributed—which means your cake will rise evenly and taste balanced in every bite.
Step 4: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and sugar until light, fluffy, and paler in color. This process incorporates air, leading to a lighter cake crumb and better texture overall.
Step 5: Add Eggs, Vanilla, and Rosewater
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and measure in the rosewater, which brings the magical, aromatic quality central to this Rosewater Pistachio Cake.
Step 6: Mix in Greek Yogurt
Fold the Greek yogurt into the mixture. Its creaminess adds richness and helps keep the cake extra moist.
Step 7: Alternate Dry and Wet Ingredients
Add the dry ingredients and milk in stages—beginning and ending with the dry mixture—mixing gently after each addition. This technique prevents overmixing and keeps the final crumb fine and tender.
Step 8: Bake and Cool
Pour the batter into your prepared pan, smoothing the surface for an even bake. Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely—patience pays off with a perfect texture!
Step 9: Prepare and Drizzle the Glaze
In a small bowl, whisk together powdered sugar, milk, and rosewater for a gorgeously fragrant glaze. Drizzle it over the cooled cake and, if desired, sprinkle with crushed pistachios and dried rose petals for a visually stunning finish.
How to Serve Rosewater Pistachio Cake
Garnishes
To really wow your guests, don’t skip the finishing touches! A handful of crushed pistachios adds essential crunch and a little salty contrast, while dried rose petals give a bakery-window touch that honestly makes the cake Instagram-worthy. Even a light dusting of powdered sugar can add charm if you’re out of edible flowers.
Side Dishes
A slice of Rosewater Pistachio Cake is pure elegance alongside a delicate cup of black or green tea. To balance the floral notes, offer unsweetened whipped cream or a dollop of whipped Greek yogurt on the side. For a special occasion, serve with poached fruit—think apricots, cherries, or pears infusing more color and sophistication to your dessert spread.
Creative Ways to Present
Let your creativity shine! Bake the batter in a loaf pan and serve as thick tea-time slices, or use a mini-bundt pan for charming individual cakes. For dinner parties, you might cut the cake into cubes and layer it in parfait glasses with whipped cream and berries for a decadent trifle. Edible gold leaf is a luxe finishing touch if you’re celebrating something big!
Make Ahead and Storage
Storing Leftovers
Leftover Rosewater Pistachio Cake keeps beautifully at room temperature for up to two days when stored in an airtight container. The glaze helps lock in moisture, so each slice stays tender and satisfying. For longer storage, pop it in the fridge; just bring to room temperature before serving for the best flavor.
Freezing
You can absolutely freeze this cake! Wrap unglazed slices (or the whole cake) tightly in plastic wrap, then foil, and store for up to two months. Thaw overnight in the fridge or on the counter before glazing and serving; the flavor and texture stay remarkably fresh.
Reheating
If you like your cake warm, reheat individual slices in the microwave for just 10–15 seconds. This brings out the butteriness and revives the aroma of rosewater and pistachios—almost like it’s fresh from the oven again. Be careful not to overheat, especially if the glaze is already on.
FAQs
What if I can’t find unsalted pistachios?
No problem—just use roasted, salted pistachios, but skip the pinch of added salt in the batter. Rinse the nuts and pat them dry if they’re very salty. The flavor will still be fantastic!
Can I use a different size cake pan?
A 9-inch round is ideal for this recipe, but you can substitute an 8-inch pan (the cake will be a bit taller and need more baking time) or try cupcakes; just adjust the baking time and check often.
Is rosewater easy to find?
Yes! Culinary rosewater is available in most international grocery stores, some large supermarkets, and online. Always ensure you’re buying food-grade rosewater, as some versions are for cosmetics only.
Can I make this cake gluten free?
You can, with a few adjustments! Opt for a cup-for-cup gluten-free flour blend in place of all-purpose flour, and make sure your baking powder is gluten free as well. The cake may be slightly more delicate but will still taste amazing.
Can I skip the glaze?
The glaze adds extra sweetness and a beautiful, glossy finish, but if you prefer a lighter treat, you can absolutely enjoy this cake on its own or with just a dusting of powdered sugar.
Final Thoughts
If you’re searching for a dessert that’s as strikingly beautiful as it is unforgettable, this Rosewater Pistachio Cake fits the bill—and then some. Don’t be shy about giving it a try! It’s the kind of recipe that feels like a little celebration every time you bake it, and I promise, one bite and you’ll be hooked, too.
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Rosewater Pistachio Cake Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delicate flavors of this Rosewater Pistachio Cake, a Middle Eastern-inspired dessert that combines the richness of pistachios with a hint of floral rosewater. Perfect for tea time or any special occasion.
Ingredients
Cake:
- 1 cup shelled unsalted pistachios
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon rosewater
- 1/2 cup whole milk
- 1/4 cup plain Greek yogurt
Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon rosewater
- Crushed pistachios and dried rose petals for garnish (optional)
Instructions
- Preheat the oven: Preheat oven to 350°F (175°C) and prepare a 9-inch round cake pan.
- Prepare the pistachios: Grind pistachios in a food processor until finely ground.
- Mix the dry ingredients: Combine flour, baking powder, salt, and ground pistachios in a bowl.
- Cream butter and sugar: In a large mixing bowl, cream butter and sugar until fluffy.
- Add wet ingredients: Beat in eggs, vanilla extract, and rosewater. Mix in Greek yogurt.
- Combine the batter: Alternate adding dry ingredients and milk to the wet mixture.
- Bake: Pour batter into the pan and bake for 30–35 minutes.
- Make the glaze: Whisk together powdered sugar, milk, and rosewater.
- Glaze the cake: Drizzle glaze over the cooled cake and garnish with pistachios and rose petals.
Notes
- Use culinary rosewater cautiously for the right flavor.
- The cake can be made a day in advance and stored at room temperature.
- This cake pairs wonderfully with tea.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
