Description
This Moist, Tender Pistachio Cake with Rose Water is a fragrant and delicate dessert featuring ground pistachios and almond flour for a nutty base, enhanced with floral notes of rose water and almond extract. Lightly sweetened and topped with a smooth rose water glaze, this elegant cake is perfect for special occasions or anytime you crave an exquisite treat with Middle Eastern-inspired flavors.
Ingredients
Cake Ingredients
- 5 large (250g) eggs, room temperature
- ½ cup (100g) granulated sugar
- 14 Tbsp (200g) unsalted butter, melted
- 1½ cups (180g) ground pistachios
- ⅔ cup (65g) almond flour
- 1 tsp lemon zest (about half a lemon)
- 1 tsp almond extract
- 1 tsp rose water
- ½ tsp baking powder
Glaze Ingredients
- ⅔ cup (80g) confectioners sugar
- 1-2 Tbsp milk, any kind
- 1 tsp rose water
- 1 Tbsp chopped pistachios
- Optional: dried rose petals
Instructions
- Prepare the pan. Preheat your oven to 350°F (180°C). Line and grease a 9-inch round cake pan with parchment paper to ensure easy removal after baking.
- Combine the wet ingredients. In the bowl of a stand mixer fitted with a whisk attachment, whisk 5 large eggs on medium-high speed until frothy, about 2-3 minutes. Gradually add ½ cup granulated sugar while the mixer runs, then slowly pour in the melted butter. Continue whipping for another minute to create a smooth, well-blended mixture.
- Add remaining ingredients. Reduce the mixer speed to low and add 1½ cups ground pistachios, ⅔ cup almond flour, 1 tsp lemon zest, 1 tsp almond extract, 2 tsp rose water, and ½ tsp baking powder. Mix gently for 1-2 minutes. Use a spatula to scrape down the sides and bottom of the bowl, then mix once more until fully combined.
- Bake the cake. Pour the batter into the prepared pan; note the batter will be quite thin. Tap the pan twice on the counter to remove air bubbles. Bake for 25-30 minutes, or until a cake tester inserted in the center comes out clean. Remove from oven and cool on a wire rack for at least 1 hour.
- Transfer to a cake stand. Carefully invert the cooled cake onto a cake stand or serving plate, preparing for glazing.
- Make the glaze. In a small bowl, combine ⅔ cup confectioners sugar, 1 tablespoon milk, and 1 teaspoon rose water. Whisk until smooth. If the glaze is too thick, add up to 1 additional tablespoon of milk to reach desired consistency.
- Decorate the cake and serve. Pour the glaze evenly over the cake, letting it drip over the sides naturally. Sprinkle chopped pistachios and, if desired, dried rose petals around the outer edge of the cake for a decorative touch. Allow the glaze to set before slicing and serving. Enjoy your beautifully moist pistachio rose water cake!
Notes
- Ensure eggs are at room temperature for better aeration.
- The batter is thin, so avoid overmixing or adding extra flour.
- Use unsalted butter to control saltiness in the cake.
- Ground pistachios can be finely chopped pistachios or store-bought pistachio meal.
- Rose water can be adjusted according to taste but be cautious as it can be overpowering.
- The glaze consistency should be pourable but not too runny; adjust milk quantity accordingly.
- Optional dried rose petals add visual appeal and subtle aromatic flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
