Description
A fragrant and moist cake, Pistachio and Rose Water Cake combines the nutty richness of pistachios with the floral notes of rose water. Perfect for tea time or special occasions, this cake offers a delicate, unique flavor that will leave a lasting impression.
Ingredients
Scale
- 1 cup unsalted pistachios
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 3 eggs
- 1 tsp rose water
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a food processor, pulse the pistachios until finely ground.
- In a medium bowl, whisk together the ground pistachios, flour, baking powder, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the rose water.
- Gradually mix in the flour mixture, alternating with the milk until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Pistachios: Ensure the pistachios are finely ground for a smooth texture. You can also toast them slightly for an enhanced flavor.
- Rose Water: A little goes a long way. If you prefer a more subtle floral note, reduce the rose water to 1/2 tsp.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes