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Rosewater Pistachio Cake

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A fragrant and nutty cake infused with rosewater and topped with crushed pistachios.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup ground pistachios
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1/2 cup milk
  • 2 tbsp rosewater
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup crushed pistachios for garnish

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a bowl, whisk together flour, ground pistachios, baking powder, and salt.
  3. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in rosewater.
  4. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture.
  5. Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
  6. Cool in the pan for 10 minutes, then transfer to a wire rack. Garnish with crushed pistachios before serving.

Notes

You can customize the seasonings to taste.

Find it online: https://www.rapidrecipes.blog/rosewater-pistachio-cake/