Pistachio and Rosewater Cake
Indulge in the delightful Pistachio and Rosewater Cake, a fragrant dessert that captures the essence of a Persian garden. This moist cake blends the nutty crunch of pistachios with the floral notes of rosewater, creating an enchanting flavor experience. Perfect for celebrations or a cozy afternoon treat, this cake will impress your guests and elevate any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Persian
Ingredients
Scale
- 1 cup unsalted roasted pistachios (ground)
- 1 cup all-purpose flour
- 3/4 cup caster sugar
- 3 large eggs
- 1/2 cup unsalted butter (room temperature)
- 2 tsp rosewater
- 1 tsp baking powder
Instructions
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- Process the pistachios into coarse crumbs, reserving some whole for decoration.
- In a mixing bowl, cream together butter and sugar until fluffy. Add eggs one at a time, then mix in rosewater.
- In another bowl, whisk flour and baking powder together before gradually adding to the wet mixture until just combined. Fold in ground pistachios.
- Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean. Allow to cool before decorating with whole pistachios.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg