Description
This delightful Rosewater Pistachio Cake combines the floral aroma of rosewater with the rich, nutty flavor of pistachios for a unique and elegant dessert. Moist and tender, it is perfect for special occasions or a sophisticated afternoon tea treat.
Ingredients
Scale
Dry Ingredients
- 1 cup unsalted pistachios (shelled)
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 tbsp rosewater
- 1/2 cup whole milk (or buttermilk for added richness)
- 1/2 cup Greek yogurt (or sour cream for extra moisture)
Rosewater Syrup
- 1/4 cup water
- 1/4 cup granulated sugar
- 1 tbsp rosewater
Rosewater Glaze
- 1/2 cup powdered sugar
- 1 tbsp rosewater
- 1-2 tsp milk (to thin the glaze if necessary)
Garnish
- Crushed pistachios
- Edible rose petals (optional)
Instructions
- Prepare the pistachios: Finely grind 1 cup of unsalted pistachios in a food processor until they become a coarse meal. Set aside for the batter.
- Mix dry ingredients: In a bowl, whisk together 1 1/2 cups of all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt to combine evenly.
- Cream butter and sugar: In a large mixing bowl, beat 1/2 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, which helps to incorporate air for a tender cake texture.
- Add eggs and flavorings: Beat in 3 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Then, mix in 1 tsp vanilla extract and 2 tbsp rosewater for floral notes.
- Combine wet and dry ingredients: Gradually add the dry flour mixture alternately with 1/2 cup whole milk and 1/2 cup Greek yogurt, beginning and ending with the dry ingredients. Mix until just combined to avoid overworking the batter.
- Fold in ground pistachios: Gently fold the ground pistachios into the batter to evenly distribute the nutty flavor without deflating the mixture.
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line with parchment paper for easy removal.
- Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for approximately 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Prepare rosewater syrup: While the cake is baking, combine 1/4 cup water, 1/4 cup granulated sugar, and 1 tbsp rosewater in a small saucepan. Bring to a simmer and stir until the sugar dissolves. Remove from heat and set aside.
- Soak cake with syrup: When the cake is out of the oven and still warm, poke small holes on the surface using a skewer or fork and slowly pour the rosewater syrup over the cake to infuse moisture and flavor. Let cake cool completely in the pan.
- Make the rosewater glaze: In a bowl, whisk together 1/2 cup powdered sugar, 1 tbsp rosewater, and 1-2 tsp milk until smooth and pourable. Adjust milk quantity for desired consistency.
- Glaze and garnish: Once the cake has cooled, drizzle the rosewater glaze on top. Sprinkle crushed pistachios over the glaze and optionally decorate with edible rose petals for a beautiful finish.
- Serve and store: Slice and serve the cake at room temperature. Store leftovers covered in the refrigerator for up to 5 days, bringing to room temperature before serving.
Notes
- Use culinary-grade rosewater for the best and safest flavor.
- For a more intense pistachio flavor, add extra pistachio paste or grind extra pistachios to fold in.
- To lighten the cake, substitute some butter with applesauce or additional Greek yogurt.
- Rosewater syrup can be prepared ahead and refrigerated for up to one week.
- If desired, use buttermilk instead of whole milk to add richness and tang.
- Ensure not to overmix the batter to keep the cake tender.
