Description
Indulge in the delicate flavors of this Middle Eastern-inspired Rosewater Pistachio Cake. A moist and fragrant cake that combines the nuttiness of pistachios with the floral essence of rosewater, creating a truly unique dessert experience.
Ingredients
Scale
Pistachio Cake:
- 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
- 1/2 cup neutral oil (like canola or grapeseed)
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup plain Greek yogurt
- 1/4 cup whole milk
- 1 tablespoon rosewater
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9-inch round cake pan. Line the bottom with parchment paper.
- Prepare pistachios: Pulse the pistachios in a food processor until finely ground. Combine with flour, baking powder, and salt in a bowl.
- Mix wet ingredients: Cream butter, oil, and sugar in a large bowl. Beat in eggs, then add yogurt, milk, rosewater, and vanilla extract.
- Combine: Gradually fold dry ingredients into wet mixture until just combined.
- Bake: Pour batter into pan and bake for 35–40 minutes. Cool in pan for 10 minutes before transferring to a wire rack.
Notes
- This cake pairs wonderfully with a rosewater glaze or mascarpone whipped cream.
- Garnish with chopped pistachios and edible dried rose petals for an elegant touch.
- Adjust the rosewater to taste, especially if you’re new to floral flavors.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 21g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg
