Pistachio Rosewater Cake - Vegetarian

The Pistachio Rosewater Cake is a true delight that brings together the delicate, floral notes of rosewater with the rich, nutty flavor of pistachios. This cake is not only a treat for the taste buds but also a feast for the eyes, making it an exquisite addition to your dessert table.

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Temps de préparation 15

Temps de cuisson 35

Temps total 50

Type de plat Dessert

Cuisine Mediterranean

Portions servings

Calories 300 kcal

Ingrédients

1 cup all-purpose flour

1/2 cup ground pistachios

1/2 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

2 large eggs

1/2 cup unsalted butter, melted

1/2 cup milk

2 tablespoons rosewater

1/4 cup chopped pistachios (for garnish)

1/4 cup powdered sugar (for dusting)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a large bowl, combine the flour, ground pistachios, sugar, baking powder, and salt.
In another bowl, whisk together the eggs, melted butter, milk, and rosewater until well combined.
Add the wet ingredients to the dry ingredients and stir until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Once cooled, dust the top with powdered sugar and garnish with chopped pistachios before serving.

Nutrition (per 100g)

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Pistachio Rosewater Cake – Vegetarian