Description
A delightful Pistachio Rose Water Cake topped with creamy mascarpone frosting, combining nutty and floral flavors for a unique dessert experience.
Ingredients
Scale
- 1 cup unsalted butter
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
- 1 ½ cups crushed pistachios
- 2 tablespoons rose water
- 1 ½ cups mascarpone cheese
- 1 cup heavy cream
- ½ cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and lining with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- Pulse pistachios in a food processor until finely ground but not powdery.
- Cream butter and sugar in a large bowl until light and fluffy, about 3–5 minutes.
- Beat in eggs one at a time, scraping down the bowl as necessary.
- Gradually mix in the flour mixture until just combined.
- Fold in ground pistachios and rose water gently.
- Divide batter between prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
- For frosting, whip mascarpone cheese until smooth, blend in heavy cream and powdered sugar until soft peaks form, then fold in rose water.
Notes
Avoid overmixing the batter and ensure the cake is completely cool before frosting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
Keywords: cake, dessert, pistachio, rose water, mascarpone, celebration