Description
A fragrant and lush dessert combining the nuttiness of pistachios with floral rose water and a hint of cardamom, perfect for any celebration.
Ingredients
Scale
- 1 cup pistachio nuts, finely ground
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup milk
- 1 tsp baking powder
- 1/2 tsp cardamom powder
- 1/4 cup rose water
- A pinch of salt
- Chopped pistachios and rose petals for decoration
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan.
- Cream the softened butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the rose water and milk until fully integrated.
- In another bowl, whisk together the ground pistachios, flour, baking powder, cardamom, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- Sprinkle with chopped pistachios and rose petals before serving.
Notes
For a fluffier cake, ensure eggs are at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 80mg
Keywords: pistachio cake, rose cake, dessert recipes, cardamom cake
