Description
This Rosewater Pistachio Cake is a fragrant and moist dessert combining the delicate floral notes of rosewater with the rich, nutty flavor of pistachios. Perfect for special occasions or a sweet treat, this cake features a pistachio-infused batter, a rosewater syrup soak, and a lightly glazed finish decorated with crushed pistachios and edible rose petals.
Ingredients
Scale
For the Cake:
- 1 cup unsalted pistachios (shelled)
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 tbsp rosewater
- 1/2 cup whole milk (or buttermilk for added richness)
- 1/2 cup Greek yogurt (or sour cream for extra moisture)
For the Rosewater Syrup:
- 1/4 cup water
- 1/4 cup granulated sugar
- 1 tbsp rosewater
For the Glaze and Garnish:
- 1/2 cup powdered sugar
- 1 tbsp rosewater
- 1-2 tsp milk (to thin the glaze if necessary)
- Crushed pistachios
- Edible rose petals (optional)
Instructions
- Prepare the Pistachios: Finely grind 1 cup of shelled unsalted pistachios using a food processor or spice grinder until you have a coarse meal. This will add a nutty texture and flavor to the cake.
- Mix Dry Ingredients: In a mixing bowl, sift together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. Stir in the ground pistachios until evenly combined.
- Cream Butter and Sugar: In a separate large bowl, use an electric mixer to cream 1/2 cup softened unsalted butter and 1 cup granulated sugar together until the mixture is light and fluffy. This helps to incorporate air for a tender crumb.
- Add Eggs and Flavorings: Beat in 3 large eggs one at a time, ensuring each is fully incorporated before adding the next. Add 1 tsp vanilla extract and 2 tbsp rosewater, mixing well to distribute the flavors.
- Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and 1/2 cup whole milk (or buttermilk) to the butter mixture, beginning and ending with the dry ingredients. Gently fold in 1/2 cup Greek yogurt (or sour cream) to add moisture and richness without deflating the batter.
- Prepare the Baking Pan and Bake: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Pour the batter evenly into the pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Rosewater Syrup: While the cake is baking, combine 1/4 cup water and 1/4 cup granulated sugar in a small saucepan. Bring to a simmer over medium heat until the sugar dissolves. Remove from heat and stir in 1 tbsp rosewater. Set aside to cool slightly.
- Soak the Cake: Once the cake is out of the oven and still warm, poke holes gently across the surface with a skewer or fork. Slowly drizzle the rosewater syrup over the cake, allowing it to absorb and add moistness and flavor.
- Prepare the Glaze: In a small bowl, whisk together 1/2 cup powdered sugar, 1 tbsp rosewater, and 1 to 2 tsp milk, adjusting the consistency so the glaze is thick but pourable.
- Glaze and Garnish: Drizzle the rosewater glaze evenly over the cooled cake. Sprinkle the top with crushed pistachios for a crunchy texture and garnish with edible rose petals for an elegant finish.
Notes
- Use culinary-grade rosewater for the best authentic flavor and avoid perfumed or cosmetic rosewater.
- For a stronger pistachio flavor, add 1-2 tablespoons of pistachio paste to the batter.
- To make the cake lighter, substitute half the butter with applesauce or Greek yogurt.
- The rosewater syrup can be made up to one week in advance and refrigerated.
- If you do not have Greek yogurt, sour cream is a suitable alternative for moistness.
- Edible rose petals are optional but add a beautiful decorative touch and subtle flavor.
