Pistachio Rosewater Cake - Vegetarian
The Pistachio Rosewater Cake is a culinary masterpiece that brings together the elegance of Persian flavors and the beauty of artisanal baking. With its soft, moist texture infused with the exotic aroma of rosewater and the nutty richness of pistachios, this cake promises to be a delightful treat for special occasions and gatherings.
Ingrédients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup ground pistachios
- 2 tablespoons rosewater
- 1/2 cup whole milk
- 1 pinch pinch salt
- 1/2 cup chopped pistachios for garnish
- 1/4 cup powdered sugar for dusting
- 1/4 cup rose petals for decoration
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In another bowl, whisk together the all-purpose flour, baking powder, ground pistachios, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the dry ingredients.
- Stir in the rosewater until the batter is smooth and well combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar, garnish with chopped pistachios and rose petals.
Nutrition (per 100g)
Serving: 100g | Calories: 400kcal | Carbohydrates: 45g | Protéines: 7g | Fat: 20g | Sucre: 30g
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