Description
A delightful dessert combining nutty pistachios and fragrant rosewater, perfect for any special occasion.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 teaspoons rosewater
- 1 cup whole milk
- 1/2 cup finely ground pistachios
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar, sifted
- 2 tablespoons milk (for frosting)
- 1 teaspoon rosewater (for frosting)
- A few drops of green food coloring
- 1/2 cup chopped pistachios (for decoration)
- Edible rose petals (for decoration)
- Small edible flowers (for decoration)
- Piping bag with a star tip
Instructions
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- In a medium bowl, sift together the flour, baking powder, and salt. Stir in the finely ground pistachios.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and rosewater.
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- For the frosting, beat the butter until creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the milk, rosewater, and green food coloring until smooth and fluffy.
- Level the cake layers if needed. Spread a layer of frosting between each cake layer, then frost the top and sides of the cake with a thin crumb coat. Refrigerate for 15 minutes, then apply a smooth final layer of frosting.
- Using a piping bag with a star tip, pipe decorative swirls around the top of the cake.
- Sprinkle chopped pistachios around the base and decorate with edible flowers and petals.
- Serve at room temperature, slicing with a sharp knife for clean cuts.
Notes
Ensure butter and eggs are at room temperature for a fluffy batter. Use high-quality rosewater for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cake, dessert, pistachio, rosewater, baking