Description
A delightful cake combining the earthy richness of pistachios with the floral sweetness of rose water, perfect for any occasion.
Ingredients
Scale
- 1 cup shelled unsalted pistachios
- 1.5 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 0.5 cup milk
- 2 tbsp rose water
- 1 tsp baking powder
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a round cake pan.
- Prepare the pistachios by pulsing in a food processor until finely ground.
- Cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, fully incorporating each.
- Incorporate the dry ingredients in another bowl and mix with creamed mixture.
- Mix in the milk and rose water until just combined.
- Bake for 25-30 minutes until a toothpick comes out clean.
- Cool for 10 minutes before transferring to a wire rack.
- Serve with additional rose syrup and reserved pistachios on top.
Notes
Ensure ingredients are at room temperature for best results. Avoid over-mixing to keep the cake light.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg
Keywords: cake, pistachio, rose water, dessert, family favorite