Description
This Rosewater Pistachio Cake is a delightful Middle Eastern-inspired dessert combining tender cake crumb with the floral aroma of rosewater and the nutty crunch of pistachios. Perfectly moist and subtly sweet, it features a luscious rosewater glaze and chopped pistachios for garnish, making it an elegant treat ideal for tea time or special occasions.
Ingredients
Scale
Cake Ingredients
- 1 cup shelled unsalted pistachios
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 cup whole milk
- 2 tablespoons rosewater
- 1 teaspoon vanilla extract
- 1/4 cup chopped pistachios for garnish
Glaze Ingredients
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1 teaspoon rosewater
Instructions
- Prepare the pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Grind pistachios: Place the shelled unsalted pistachios in a food processor and pulse until finely ground but not turned into a paste. This will add texture and flavor to the cake.
- Combine dry ingredients: In a medium bowl, whisk together the ground pistachios, all-purpose flour, baking powder, and salt to evenly distribute the leavening and salt.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy, about 3 minutes. This incorporates air for a tender crumb.
- Add eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate and ensure a smooth batter.
- Mix in liquids: Stir in the whole milk, rosewater, and vanilla extract until the batter is combined and aromatic.
- Combine wet and dry: Gradually add the dry mixture to the wet ingredients, mixing gently until just combined to avoid overmixing which can toughen the cake.
- Bake the cake: Pour the batter into the prepared cake pan, smoothing the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool completely in the pan. This prevents the cake from breaking apart when transferring it to a serving plate.
- Prepare glaze: In a small bowl, whisk together powdered sugar, milk, and rosewater until smooth and pourable. Adjust milk quantity to desired consistency.
- Glaze and garnish: Drizzle the glaze over the cooled cake and sprinkle with chopped pistachios for a beautiful finish and added texture.
Notes
- For extra richness and moistness, substitute half the milk with plain Greek yogurt.
- Adjust the amount of rosewater depending on your preference; start with 1 tablespoon if you want a lighter floral flavor.
- This cake pairs beautifully with tea or coffee, making it an ideal afternoon treat or dessert.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Middle Eastern-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 65 mg
