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Rosewater Pistachio Cake

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

Scale
  • 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

Notes

  • 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.

Find it online: https://optimalrecipes.com/rosewater-pistachio-cake/