Description
This Rosewater Pistachio Cake is a fragrant and moist Middle Eastern-inspired dessert, featuring finely ground pistachios and a delicate rosewater glaze. The combination of floral notes and rich nuts creates a unique and elegant treat perfect for serving with tea or as a special occasion cake.
Ingredients
Scale
For the Cake
- 1 cup shelled unsalted pistachios
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (room temperature)
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 ½ teaspoons rosewater
- ¼ cup whole milk
- Optional: crushed dried rose petals for garnish
For the Glaze
- 1 cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon rosewater
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C) and grease an 8-inch round or loaf pan thoroughly to prevent sticking.
- Grind Pistachios: Place the shelled unsalted pistachios into a food processor and pulse until finely ground, taking care not to blend into a paste.
- Combine Dry Ingredients: In a medium bowl, whisk together the ground pistachios, all-purpose flour, baking powder, and salt until evenly mixed.
- Cream Butter and Sugar: In a large mixing bowl, beat the room-temperature unsalted butter and granulated sugar together using a hand or stand mixer until the mixture is light, fluffy, and pale, which usually takes about 3–5 minutes.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next to maintain a smooth batter.
- Incorporate Wet Ingredients: Stir in the plain yogurt (or sour cream), vanilla extract, rosewater, and whole milk until the mixture is smooth and homogenous.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, folding gently until fully combined without overmixing to ensure a tender cake.
- Pour and Smooth Batter: Transfer the batter into the prepared pan and smooth the top with a spatula for even baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cool Completely: Remove the cake from the oven and let it cool completely in the pan on a wire rack before glazing to prevent glaze melting or sliding.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, 1 to 2 tablespoons milk, and ½ teaspoon rosewater until smooth and pourable. Adjust milk quantity to achieve desired consistency.
- Glaze and Garnish: Drizzle the rosewater glaze over the cooled cake evenly, then sprinkle with crushed pistachios and dried rose petals if desired for an elegant finish.
Notes
- Adjust the amount of rosewater according to personal preference as it has a strong flavor that can overpower the cake if used excessively.
- This cake maintains moisture and flavor for several days when stored covered at room temperature or in the refrigerator.
- Serving this cake with tea enhances the floral and nutty flavors for a delightful experience.
- You can substitute part of the all-purpose flour with almond flour to add extra richness and nutty depth.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern-Inspired
