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
Scale
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
