Welcome to the recipe for a dessert that’s both elegant and aromatic—Elegant Rose and Pistachio Drizzle Cake! This delightful cake combines the subtle floral essence of rose water with the crunch and richness of pistachios, creating a treat that’s not only delicious but also visually stunning. Perfect for tea time, special occasions, or simply as a unique dessert to impress friends and family, this rosewater pistachio cake recipe is sure to become a favorite.
Introduction
The Elegant Rose and Pistachio Drizzle Cake is inspired by flavors found in Middle Eastern and Persian cuisine, where rose and pistachios are cherished ingredients. This beautiful dessert, infused with floral rosewater and topped with a sweet glaze, has a subtle, aromatic sweetness that makes it incredibly unique. Paired with the nutty crunch of pistachios, each bite of this rosewater cake is a delightful balance of flavors and textures. Perfectly moist, delicate, and adorned with edible rose petals, this cake not only tastes amazing but also makes a stunning presentation on any dessert table.
Ingredients for Rose and Pistachio Drizzle Cake
To make this rosewater and pistachio cake, you’ll need the following ingredients. Here’s a breakdown of each, including possible substitutions to suit dietary needs.
- 1 ½ cups all-purpose flour – Provides structure. Substitute with gluten-free flour if needed.
- 1 cup granulated sugar – Adds sweetness.
- ½ cup unsalted butter, softened – For richness. Can be replaced with coconut oil for a dairy-free version.
- 3 large eggs – Helps bind the cake and adds moisture.
- 1 tsp vanilla extract – Enhances the flavor.
- 1 tsp rose water – The star flavor of this cake! Start with 1 tsp and adjust to taste, as rosewater can vary in intensity.
- 1 tsp baking powder – Helps the cake rise.
- ½ cup Greek yogurt – Adds tang and moisture. Can substitute with dairy-free yogurt.
- ½ cup finely chopped pistachios – Adds crunch and a nutty flavor.
- ¼ cup powdered sugar – For the glaze.
- 2-3 tbsp milk – To create a smooth glaze.
- Edible rose petals and extra chopped pistachios – For garnish and an added visual appeal.
How to Make Rose and Pistachio Drizzle Cake – Step by Step
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Grease a loaf pan or an 8-inch round cake pan to prevent sticking.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, which should take about 3-5 minutes. This step is crucial to create a light texture in the final cake.
Step 3: Add Eggs and Flavors
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and rose water, ensuring the mixture is well-blended.
Step 4: Combine Dry Ingredients
In a separate bowl, sift together the flour and baking powder. This ensures even distribution and a lump-free batter.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the Greek yogurt. This method helps create a smooth and evenly mixed batter. Gently fold in the finely chopped pistachios.
Step 6: Pour and Bake
Pour the batter into your prepared pan, smoothing the top for even baking. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack.
Step 7: Prepare the Glaze
While the cake cools, whisk together the powdered sugar and milk to create a smooth glaze. Adjust the consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker drizzle.
Step 8: Garnish and Serve
Drizzle the glaze over the cooled cake and garnish with edible rose petals and extra chopped pistachios. Your elegant rose and pistachio drizzle cake is ready to serve!
Helpful Tips for Rose and Pistachio Drizzle Cake
- Use Fresh Ingredients – Fresh butter, eggs, and yogurt enhance the cake’s flavor.
- Adjusting Rose Water – Start with a small amount and adjust to taste. Rose water can be overpowering, so it’s best to add sparingly.
- Baking Time – Avoid overbaking; this cake should be moist. Test with a toothpick to check if it’s done.
- Let the Cake Cool – Ensure the cake cools fully before adding the glaze; otherwise, it may melt and not set properly.
Cooking Tips for the Best Rose Water Pistachio Cake
- Room Temperature Ingredients – Using room temperature butter and eggs helps the batter mix evenly.
- Don’t Overmix – Overmixing can make the cake dense. Gently fold the dry ingredients into the wet mixture.
- Yogurt Substitute – Greek yogurt adds moisture, but sour cream is a good substitute if needed.
Serving Suggestions for Rose and Pistachio Drizzle Cake
This cake pairs wonderfully with herbal teas, particularly green or chamomile, which complement the floral and nutty flavors. It also goes well with a chilled glass of rose lemonade for a refreshing pairing. Serve on a decorative cake plate to highlight its elegance, and consider adding a few extra rose petals around the edges for a beautiful presentation.
Nutritional Information
This rosewater pistachio cake offers a balanced flavor profile with floral notes and nuttiness while providing a moderate amount of fats and sugars. Pistachios add healthy fats and some protein, making each slice a delightful yet relatively balanced treat.
Nutritional Information (per serving)
- Calories: 290
- Fats: 14g
- Carbohydrates: 34g
- Protein: 4g
- Sugars: 22g
- Fiber: 1g
Storage and Leftovers for Rose and Pistachio Drizzle Cake
To keep this cake fresh, store it in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, allow slices to come to room temperature before serving for the best texture. For longer storage, wrap individual slices in plastic wrap, place in a freezer-safe bag, and freeze for up to 3 months.
Frequently Asked Questions (FAQs) for Rose and Pistachio Drizzle Cake
- Can I use rose syrup instead of rose water?
Rose syrup is sweeter and stronger than rose water. If using syrup, reduce the quantity and adjust the sugar accordingly. - What if I don’t have edible rose petals?
They are optional but add a nice touch. You can garnish with extra pistachios instead. - Is there a substitute for pistachios?
Almonds or cashews can be used, though they will alter the flavor slightly. - How do I make the glaze thicker?
Add more powdered sugar gradually until you reach the desired consistency.
Related Recipes for Rose and Pistachio Cake Lovers
Conclusion
We hope this recipe for Elegant Rose and Pistachio Drizzle Cake inspires you to explore floral flavors and nutty textures in your baking. Give this beautiful cake a try, and let us know in the comments how it turned out or if you have any creative twists to share. Enjoy this aromatic delight, and happy baking!
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Rosewater Pistachio Cake
Description
Welcome to the recipe for a dessert that’s both elegant and aromatic—Elegant Rose and Pistachio Drizzle Cake! This delightful cake combines the subtle floral essence of rose water with the crunch and richness of pistachios, creating a treat that’s not only delicious but also visually stunning. Perfect for tea time, special occasions, or simply as a unique dessert to impress friends and family, this rosewater pistachio cake recipe is sure to become a favorite.
Ingredients
- 1 ½ cups all-purpose flour – Provides structure. Substitute with gluten-free flour if needed.
- 1 cup granulated sugar – Adds sweetness.
- ½ cup unsalted butter, softened – For richness. Can be replaced with coconut oil for a dairy-free version.
- 3 large eggs – Helps bind the cake and adds moisture.
- 1 tsp vanilla extract – Enhances the flavor.
- 1 tsp rose water – The star flavor of this cake! Start with 1 tsp and adjust to taste, as rosewater can vary in intensity.
- 1 tsp baking powder – Helps the cake rise.
- ½ cup Greek yogurt – Adds tang and moisture. Can substitute with dairy-free yogurt.
- ½ cup finely chopped pistachios – Adds crunch and a nutty flavor.
- ¼ cup powdered sugar – For the glaze.
- 2–3 tbsp milk – To create a smooth glaze.
- Edible rose petals and extra chopped pistachios – For garnish and an added visual appeal.
Instructions
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Grease a loaf pan or an 8-inch round cake pan to prevent sticking.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, which should take about 3-5 minutes. This step is crucial to create a light texture in the final cake.
Step 3: Add Eggs and Flavors
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and rose water, ensuring the mixture is well-blended.
Step 4: Combine Dry Ingredients
In a separate bowl, sift together the flour and baking powder. This ensures even distribution and a lump-free batter.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the Greek yogurt. This method helps create a smooth and evenly mixed batter. Gently fold in the finely chopped pistachios.
Step 6: Pour and Bake
Pour the batter into your prepared pan, smoothing the top for even baking. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack.
Step 7: Prepare the Glaze
While the cake cools, whisk together the powdered sugar and milk to create a smooth glaze. Adjust the consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker drizzle.
Step 8: Garnish and Serve
Drizzle the glaze over the cooled cake and garnish with edible rose petals and extra chopped pistachios. Your elegant rose and pistachio drizzle cake is ready to serve!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use Fresh Ingredients – Fresh butter, eggs, and yogurt enhance the cake’s flavor.
- Adjusting Rose Water – Start with a small amount and adjust to taste. Rose water can be overpowering, so it’s best to add sparingly.
- Baking Time – Avoid overbaking; this cake should be moist. Test with a toothpick to check if it’s done.
- Let the Cake Cool – Ensure the cake cools fully before adding the glaze; otherwise, it may melt and not set properly.
