Pistachio Rosewater Cake

Infused with fragrant rosewater and topped with crunchy pistachios, this moist cake brings an exotic flair to your dessert table. Its unique flavors are sure to impress and provide a delightful finish to any meal.

Prep time: 15 minutes
Cook time: 35 minutes
Serves: 8

Ingredients

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

3 large eggs

1/2 cup milk

1/4 cup rosewater

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup shelled pistachios, chopped

1/4 cup pistachios, for topping

Powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

2. In a large bowl, cream the butter and sugar together until light and fluffy.

3. Beat in the eggs, one at a time, mixing well after each addition.

4. Stir in the milk and rosewater until well combined.

5. In a separate bowl, whisk together the flour, baking powder, and salt.

6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

7. Fold in the chopped pistachios.

8. Pour the batter into the prepared cake pan and smooth the top.

9. Sprinkle the additional pistachios over the top for garnish.

10. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

11. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

12. Dust with powdered sugar before serving.

Storage

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Reheating

To reheat, warm individual slices in the microwave for 10-15 seconds.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.