Pistachio and Rosewater Cake
Pistachio and rosewater cake is a delightful fusion of nutty flavors and floral aromas, elevating any occasion with its elegance. This moist and visually stunning dessert features crushed pistachios blended with fragrant rosewater, creating a unique taste experience. Perfect for celebrations or cozy afternoons, each slice invites you into a world of enchanting sweetness and charm.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Approximately 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
Scale
- 1 cup shelled pistachios
- 1/2 cup rosewater
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup whole milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking pan.
- Pulse the pistachios in a food processor until coarse crumbs form.
- In a bowl, whisk together flour, sugar, baking powder, and ground pistachios.
- In another bowl, beat eggs, melted butter, milk, and rosewater until combined.
- Gently mix the wet ingredients into the dry until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg