Description
This Rosewater Pistachio Cake is a delightful blend of nutty pistachios and fragrant rosewater, resulting in a moist and aromatic dessert perfect for any special occasion. Topped with a delicate rosewater glaze and adorned with crushed pistachios and edible rose petals, this cake offers an elegant presentation and a unique flavor profile that will impress your guests.
Ingredients
Scale
For the Cake:
- 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
- 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)
For the Rosewater Syrup:
- 1/4 cup water
- 1/4 cup granulated sugar
- 1 tbsp rosewater
For the Glaze and Topping:
- 1/2 cup powdered sugar
- 1 tbsp rosewater
- 1–2 tsp milk (to thin the glaze if necessary)
- Crushed pistachios
- Edible rose petals (optional)
Instructions
- Prepare the Pistachios: Preheat your oven to 350°F (175°C). Spread the shelled pistachios on a baking sheet and toast them lightly for about 5-7 minutes until fragrant. Then, grind them finely in a food processor or using a mortar and pestle. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Add the ground pistachios to the dry mix and stir to combine evenly.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with granulated sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Flavors: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract and rosewater.
- Incorporate Yogurt and Milk: Stir in the Greek yogurt and whole milk (or buttermilk), blending until smooth and pooling together the wet ingredients.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula or mixing on low speed. Mix until just combined to avoid overmixing the batter.
- Bake the Cake: Pour the batter into a greased and floured 9-inch round cake pan. Smooth the top with a spatula. Bake in the preheated oven for about 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare Rosewater Syrup: While the cake is baking, combine water and granulated sugar in a small saucepan over medium heat. Stir until sugar dissolves and the mixture comes to a simmer. Remove from heat and stir in 1 tablespoon rosewater. Set aside.
- Soak Cake with Syrup: Once the cake is out of the oven and still warm, poke holes all over the surface with a skewer or fork. Pour the rosewater syrup evenly over the cake to soak in and enhance moisture and flavor.
- Make the Glaze: In a small bowl, whisk powdered sugar with 1 tablespoon rosewater. Add milk one teaspoon at a time until you reach a smooth, pourable consistency.
- Glaze and Decorate: Drizzle the rosewater glaze over the cooled cake. Sprinkle crushed pistachios on top and optionally garnish with edible rose petals for an elegant finish.
- Serve: Allow the glaze to set slightly before slicing. Serve at room temperature and enjoy your aromatic and nutty Rosewater Pistachio Cake.
Notes
- Use culinary-grade rosewater to ensure the best flavor and safety in your cake.
- For a more intense pistachio taste, add extra pistachio paste or finely ground pistachios to the batter.
- To lighten the cake, substitute half of the butter with applesauce or additional Greek yogurt.
- The rosewater syrup can be made ahead and stored refrigerated for up to one week.
- If you prefer a richer cake, use buttermilk instead of whole milk for added moisture and flavor depth.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
