Description
Indulge in the exotic flavors of this delicately perfumed Rosewater Pistachio Cake. A Middle Eastern-inspired dessert that combines the nuttiness of pistachios with the floral essence of rosewater for a truly unique and aromatic treat.
Ingredients
Scale
For the Cake:
- 1 1/2 cups shelled unsalted pistachios, finely ground
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons rosewater
- 1 teaspoon vanilla extract
For the Glaze:
- 1/2 cup chopped pistachios for topping
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon rosewater
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 9-inch round cake pan.
- Mix dry ingredients: Combine ground pistachios, flour, baking powder, and salt in a bowl.
- Cream butter and sugar: In a large bowl, cream butter, oil, and sugar until fluffy.
- Add wet ingredients: Beat in eggs one at a time, then mix in milk, rosewater, and vanilla.
- Combine ingredients: Gradually fold in dry mixture until just combined.
- Bake: Pour batter into pan and bake for 40-45 minutes.
- Make glaze: Whisk together powdered sugar, milk, and rosewater.
- Finish: Drizzle glaze over cooled cake, sprinkle with chopped pistachios.
Notes
- Enhance the glaze with a few drops of pink food coloring for a decorative touch.
- This cake is perfect with tea or coffee and is ideal for special occasions.
- Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 30 g
- Sodium: 190 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 60 mg
