Description
A delightful cake combining rich pistachios and fragrant rosewater, perfect for any occasion.
Ingredients
Scale
- 1 cup (150g) shelled pistachios – Finely ground for a rich, nutty flavor.
- 1 cup (120g) all-purpose flour – This forms the base of the cake.
- 1 tsp baking powder – Helps the cake rise and become fluffy.
- 1/2 tsp ground cardamom – Adds a warm, aromatic spice.
- 1/4 tsp salt – Enhances the overall flavor of the cake.
- 1/2 cup (115g) unsalted butter – Softened for easy mixing and a rich texture.
- 3/4 cup (150g) granulated sugar – Sweetens the cake perfectly.
- 3 large eggs – Provides structure and moisture.
- 1/2 cup (120ml) plain yogurt – Keeps the cake moist and adds a slight tang.
- 1 tsp vanilla extract – For a lovely, sweet aroma.
For the Rosewater Syrup, you will need:
- 1/2 cup (100g) granulated sugar – Sweetens the syrup.
- 1/2 cup (120ml) water – Helps dissolve the sugar.
- 1 1/2 tsp rosewater – Infuses the syrup with a floral essence.
Lastly, for an optional garnish, consider using:
- Chopped pistachios – Adds a crunchy texture and visual appeal.
- Edible dried rose petals – Enhances the cake’s beauty and ties in the rose flavor.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the ground pistachios, flour, baking powder, cardamom, and salt.
- In a large mixing bowl, cream the butter and sugar until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the yogurt and vanilla.
- Gently fold in the dry ingredients until just combined.
- Pour the batter into the prepared cake pan and bake for 30 to 35 minutes.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the syrup, combine sugar and water in a saucepan over medium heat until dissolved, then simmer for 5 minutes and stir in rosewater.
- Poke holes in the cooled cake and pour the warm syrup over it, allowing it to soak in.
- Garnish with chopped pistachios and edible rose petals before serving.
Notes
- Store at room temperature for up to three days or refrigerate for up to a week.
- Can be frozen for up to three months; thaw in the refrigerator overnight.
- For gluten-free, substitute all-purpose flour with a gluten-free blend.
- For dairy-free, use coconut yogurt and dairy-free butter.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Pistachio, Rosewater, Cake, Dessert, Middle Eastern