Recipe for Pistachio Rosewater Cake
Delicate Pistachio Rosewater Cake: A Floral Delight
Pistachio Rosewater Cake is a beautifully fragrant and flavorful dessert that combines the nutty taste of pistachios with the subtle essence of rosewater. This delightful cake is perfect for special occasions, afternoon tea, or whenever you want to indulge in a sweet treat. Here’s how you can make this exquisite Pistachio Rosewater Cake at home:
Ingredients:
– 1 ¾ cups all-purpose flour
– 1 cup unsalted shelled pistachios
– 1 ½ teaspoons baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– 1 cup granulated sugar
– ¾ cup unsalted butter, softened
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup whole milk
– 2 tablespoons rosewater
For the Rosewater Frosting:
– 1 cup unsalted butter, softened
– 3 cups powdered sugar
– 1 tablespoon rosewater
– A few drops of pink food coloring (optional)
– Chopped pistachios and edible rose petals for garnish (optional)
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
2. In a food processor, pulse the pistachios until finely ground. Be careful not to over-process, as it can turn into pistachio butter.
3. In a large mixing bowl, whisk together the ground pistachios, flour, baking powder, baking soda, and salt.
4. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
5. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined after each addition.
7. Stir in the rosewater, and if desired, add a few drops of pink food coloring to achieve a subtle pink hue in the cake batter.
8. Divide the batter evenly between the prepared cake pans.
9. Bake the cakes in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
10. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the Rosewater Frosting:
1. In a mixing bowl, beat the softened butter until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
3. Stir in the rosewater and mix until the frosting is smooth and fluffy.
Assembling the Cake:
1. Place one of the cooled cake layers on a serving plate.
2. Spread a layer of rosewater frosting on top of the cake.
3. Place the second cake layer on top and frost the top and sides of the cake with the remaining rosewater frosting.
4. Garnish the cake with chopped pistachios and edible rose petals for an elegant touch.
There you have it, a delicate and enchanting Pistachio Rosewater Cake that will surely impress with its unique flavors and captivating aroma. Share this delightful creation with loved ones or savor it on your own while enjoying a cup of tea or coffee. Indulge in the sweetness and elegance of this floral treat that’s perfect for any occasion! 🌹🍰