Pistachio and Rosewater Cake
A luxurious and fragrant Pistachio and Rosewater Cake, inspired by Middle Eastern and Mediterranean flavors. This cake boasts a moist, tender crumb, infused with the nutty richness of pistachios and the delicate floral aroma of rosewater. Perfect for afternoon tea, special occasions, or simply indulging in a delightful treat.
Equipment
- Food processor (to grind pistachios)
- 9-inch round cake pan
- Mixing bowls (small, medium, and large)
- Whisk
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Parchment paper
- Cooling rack
Ingredients
- Dry Ingredients:
- 1 cup 120g ground pistachios
- ½ cup 50g almond flour
- 1 cup 120g all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- Wet Ingredients:
- ½ cup 113g unsalted butter, softened (or ½ cup vegetable oil)
- ¾ cup 150g granulated sugar or honey
- 3 large eggs
- 2 teaspoons rosewater
- 1 teaspoon vanilla extract
- ½ cup 120g yogurt or milk
- Toppings Optional:
- ¼ cup chopped pistachios for garnish
- Powdered sugar for dusting
Instructions
- Prepare the Pistachios
- Finely grind the pistachios in a food processor until they resemble coarse flour. Set aside a handful of chopped pistachios for garnishing later.
- Preheat and Prepare the Baking Pan
- Preheat oven to 350°F (175°C).
- Grease a 9-inch round cake pan and line it with parchment paper.
- Mix the Dry Ingredients
- In a medium bowl, whisk together the ground pistachios, almond flour, all-purpose flour, baking powder, and salt.
- Cream the Butter and Sugar
- In a large mixing bowl, beat butter (or oil) and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Add the Rosewater and Wet Ingredients
- Stir in rosewater, vanilla extract, and yogurt/milk until combined. The mixture may look slightly curdled, but this is normal.
- Combine the Dry and Wet Mixtures
- Gradually add the dry ingredients to the wet mixture, folding gently to avoid overmixing. The batter should be thick but smooth.
- Bake the Cake
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Garnish
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- Once completely cool, sprinkle with chopped pistachios and optionally dust with powdered sugar for a beautiful finish.
Notes
Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
Vegan Option: Replace butter with coconut oil, eggs with flax eggs, and dairy yogurt with almond or coconut yogurt.
Flavor Variations: Add 1 teaspoon lemon zest or ½ teaspoon cardamom for a twist.
Serving Suggestions: Pairs wonderfully with Turkish tea, Persian saffron tea, or espresso.
Vegan Option: Replace butter with coconut oil, eggs with flax eggs, and dairy yogurt with almond or coconut yogurt.
Flavor Variations: Add 1 teaspoon lemon zest or ½ teaspoon cardamom for a twist.
Serving Suggestions: Pairs wonderfully with Turkish tea, Persian saffron tea, or espresso.