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Pistachio and Rosewater Cake

Pistachio and rosewater cake is a delightful dessert that brings together the nutty essence of pistachios and the floral aroma of rosewater. This moist, tender cake is super simple to make and perfect for any occasion—be it birthdays, tea parties, or just a cozy night in. With its stunning presentation and exotic flavors, this cake is sure to impress your guests and leave everyone asking for more.

  • Total Time: 50 minutes
  • Yield: Serves approximately 8 slices 1x

Ingredients

Scale
  • 1 cup unsalted pistachios (shelled)
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter (softened)
  • 3 large eggs
  • 2 tbsp rosewater
  • 1 tsp baking powder

Instructions

  1. Preheat oven to 350°F (175°C) and grease a round baking pan.
  2. Roughly chop the pistachios, reserving some whole for garnish.
  3. In a bowl, cream together softened butter and sugar until light and fluffy (about 3 minutes).
  4. Beat in eggs one at a time, then add rosewater.
  5. In another bowl, whisk together flour and baking powder; gently fold into the wet mixture along with chopped pistachios.
  6. Pour the batter into the prepared pan and bake for 30-35 minutes until golden brown and a toothpick comes out clean.
  7. Allow to cool before serving, garnishing with reserved whole pistachios.
  • Author: Laura Lopez
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern

Nutrition

  • Serving Size: 1 serving
  • Calories: 310
  • Sugar: 20g
  • Sodium: 150mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 70mg

Keywords: - Substitute pistachios with almonds or walnuts for a different flavor profile. - Add a pinch of cardamom or lemon zest for an extra flavor boost. - Store leftovers in an airtight container at room temperature for up to three days.