Indulge in Decadence: Pistachio Rosewater Cake Recipe

Decadent Desserts: Exotic Pistachio Rosewater Cake

Today I’m sharing a recipe that brings together some of my favorite flavors and textures in a truly unique and indulgent dessert. This Pistachio Rosewater Cake is perfect for special occasions or whenever you’re in the mood for something a little different. The combination of nutty pistachios with the floral hint of rosewater creates a rich and sophisticated treat that is sure to impress.

Ingredients:

• 200g shelled pistachios
• 150g unsalted butter
• 200g granulated sugar
• 4 large eggs
• 150g all-purpose flour
• 1 tsp baking powder
• 2 tbsp rosewater
• 100ml whole milk

Kitchen Tools:

• food processor
• mixing bowls
• stand mixer
• round cake tin

To start, preheat your oven to 180°C (350°F) and grease and line a round cake tin with parchment paper.

In a food processor, grind the shelled pistachios until they form a fine meal. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.

Sift in the flour and baking powder, then fold in the ground pistachios. Add the rosewater and milk, and mix until well combined. Pour the batter into the prepared cake tin and smooth the top.

Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the center comes out clean. Remove from the oven and let cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Serve slices of this Pistachio Rosewater Cake on its own for a simple and elegant dessert, or top with a dollop of whipped cream or a sprinkle of crushed pistachios for a little extra indulgence.

This cake weighs approximately 900g and serves 8 people. Each serving is around 113g, with an estimated calorie count of 350 per portion.

For an extra special touch, try sprinkling some edible rose petals on top of the cake before serving. Not only will they add a beautiful pop of color, but they’ll also enhance the floral aroma of the rosewater in the cake.

I hope you enjoy making and sharing this Pistachio Rosewater Cake as much as I do! Feel free to experiment with different toppings or additions to make it your own. Happy baking!