Pistachio Rosewater Cake

🕒 Prep: 15 min
🔥 Cook: 35 min
🍽 Serves: 8
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Welcome to a world of exotic flavors with this Pistachio Rosewater Cake! This recipe combines the nutty richness of pistachios with the floral notes of rosewater, creating a cake that's both unique and delightful. It's perfect for a special occasion or just a treat to brighten your day.

Ingredients for Pistachio Rosewater Cake

Butter adds richness and moisture to the cake, making it soft and tender. Sugar sweetens the cake and helps create a light, airy texture. Eggs provide structure and help bind the ingredients together. Milk adds moisture and helps blend the flavors. Rosewater is the star of the show, offering a delicate floral aroma that pairs beautifully with pistachios. Flour gives the cake its structure. Baking powder ensures the cake rises properly. Salt enhances the flavors. Pistachios provide a wonderful crunch and a nutty flavor that complements the rosewater perfectly. Lastly, a dusting of powdered sugar adds a touch of sweetness and elegance to the finished cake.

Tips & Tricks

  • Ensure your butter is at room temperature for easier creaming with sugar.
  • Use fresh rosewater for the best flavor — old rosewater can lose its potency.
  • Chop the pistachios roughly, so you get nice chunks in every bite.

Serving Suggestions

This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a more sophisticated presentation, drizzle with a light rosewater glaze. It's also delightful with a pot of green tea, which complements the floral and nutty notes.

Frequently Asked Questions

Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe to balance the flavors.
Is there a substitute for rosewater?
If you don’t have rosewater, you can try using orange blossom water for a different, yet complementary flavor.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Pistachio Rosewater Cake Recipe Walkthrough

First things first, preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan well — you don’t want any part of this delicious cake sticking. Next, in a large bowl, take your softened butter and sugar, and cream them together. You’re looking for a light and fluffy texture here, which means mixing for about 3-5 minutes.

Once your butter and sugar are ready, it’s time to add the eggs. Do this one at a time, making sure each egg is fully incorporated before adding the next. This ensures a smooth batter. Now, pour in the milk and rosewater. Stir until everything is well combined, and the aroma of rosewater starts filling your kitchen.

In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the baking powder is evenly distributed and helps avoid clumps. Gradually add this dry mixture to your wet ingredients. Mix until just combined — overmixing can make the cake tough.

Time to fold in the chopped pistachios. This is where the cake gets its crunch and nutty goodness. Pour the batter into your prepared cake pan and give it a gentle smooth over with a spatula. Sprinkle the remaining pistachios on top to create a beautiful, crunchy garnish.

Pop the cake into the oven and bake for 30-35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Before serving, dust with powdered sugar for an elegant finish.

Why You'll Love This Recipe

  • Unique flavor combination of pistachio and rosewater.
  • Moist and tender crumb.
  • Easy to make with simple steps.
  • Perfect for any occasion, from casual get-togethers to elegant dinners.

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

Step-by-step 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.

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