Description
This Elegant Rosewater Pistachio Cake blends the floral sweetness of rosewater with the earthy crunch of pistachios in a moist, delicate sponge. It’s a sophisticated dessert perfect for tea time or special gatherings.
Ingredients
Scale
- 200g unsalted butter, softened
- 200g caster sugar
- 3 large eggs
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp rosewater
- 100g ground pistachios
- 2 tbsp milk
- 50g chopped pistachios (for topping)
- 2 tbsp icing sugar (for glaze)
- 1 tbsp rosewater (for glaze)
- Optional: edible rose petals for decoration
Instructions
- Preheat oven to 350°F (175°C). Grease and line a loaf pan.
- In a large bowl, cream together the butter and caster sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the rosewater.
- Fold in the self-raising flour, baking powder, ground pistachios, and milk until combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40–45 minutes or until a skewer comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.
- Mix icing sugar with rosewater to create the glaze, then drizzle over the cooled cake.
- Sprinkle with chopped pistachios and edible rose petals before serving.
Notes
- Adjust rosewater to taste—it can be strong for some palates.
- Use blanched pistachios for a brighter green color.
- Store in an airtight container for up to 3 days.
- This cake also pairs beautifully with a dollop of whipped cream or Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg