Pistachio Cake with Rose Water
Highlighted under: Everyday Baking Ideas
I absolutely love making this Pistachio Cake with Rose Water, as it brings a unique twist to a classic dessert. The fragrant aroma of rose water combined with the nutty flavor of pistachios creates a delightful taste that is both refreshing and indulgent. This cake is perfect for special occasions or simply to enjoy with a cup of tea. The moist texture and vibrant colors always impress my guests, and I can't wait to share this recipe with you!
When I first tried a pistachio cake drizzled with rose water, I was instantly enchanted. The combination of the nutty pistachios and the floral notes of rose had me dreaming of summer gardens. I experimented several times to find the right balance, and I discovered that toasting the pistachios before mixing them in adds an extra depth of flavor that I absolutely adore.
One of my favorite tips is to infuse the cream for your frosting with a touch of rose water for an elegant finish. It really elevates the cake and adds a wonderful scent that fills the room as it bakes. This indulgent cake has become a cherished staple at our family gatherings!
Why You'll Love This Recipe
- Unique flavor combination of nutty and floral
- Moist and tender cake that's perfect for any occasion
- An impressive dessert that will wow your guests
Understanding Ingredients
The star of this Pistachio Cake is undoubtedly the ground pistachios. They not only infuse the cake with a rich, nutty flavor but also help create a delightful texture. When selecting pistachios, be sure to choose unsalted and preferably blanched to avoid bitter notes. Ground pistachios can be made easily by pulsing raw nuts in a food processor until finely ground, but take care to avoid overprocessing, or you’ll end up with pistachio butter.
Rose water adds a unique floral aroma that elevates this cake beyond the ordinary. If you find it difficult to source rose water, consider experimenting with orange blossom water for a different but complementary floral note. Additionally, it’s essential to measure rose water precisely, as its strong flavor can overwhelm the delicate pistachio essence. A little goes a long way!
Baking Techniques
When creaming butter and sugar, the goal is to achieve a light and fluffy consistency. This process incorporates air into the mixture and helps your cake rise optimally during baking. It usually takes about 3-5 minutes using an electric mixer on medium speed. Remember to scrape down the sides of the bowl halfway through to ensure even mixing and prevent lumps.
Pay attention to the baking time; every oven can be slightly different. Start checking your cake for doneness at 25 minutes by inserting a toothpick in the center. If it comes out clean or with a few moist crumbs, your cake is ready. If it’s not quite there, check again every minute or so to avoid overbaking, which can lead to a dry cake.
Serving Suggestions
Once frosted, the cake can be enjoyed right away, but letting it sit for a few hours allows the flavors to meld beautifully. This cake pairs perfectly with a cup of coffee or tea, making it an excellent choice for afternoon gatherings. Consider serving it with fresh berries or a drizzle of honey to enhance its floral notes and provide a delightful contrast in flavor.
For those looking to simplify the process, you can skip the frosting and serve the cake dusted with powdered sugar or sliced fresh fruits on top. This keeps the dessert light and emphasizes the unique flavors of the pistachios and rose water. Leftovers can be stored in an airtight container in the fridge for up to three days, but it's best to enjoy the cake fresh for the best taste and texture.
Ingredients
Gather these ingredients to create a delightful and aromatic pistachio cake.
For the Cake
- 1 cup ground pistachios
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1/4 cup milk
- 2 tablespoons rose water
For the Frosting
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon rose water
- Chopped pistachios for garnish
Make sure all ingredients are at room temperature for best results.
Instructions
Follow these simple steps to create your Pistachio Cake.
Prepare the Oven and Cake Pan
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
Mix the Dry Ingredients
In a bowl, whisk together the ground pistachios, flour, baking powder, baking soda, and salt.
Cream the Butter and Sugar
In another bowl, beat the softened butter and sugar together until light and fluffy.
Combine Wet Ingredients
Add the eggs, milk, and rose water to the butter mixture and mix until well combined.
Combine the Mixtures
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Bake the Cake
Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick comes out clean.
Make the Frosting
In a separate bowl, whip the heavy cream with powdered sugar and rose water until soft peaks form.
Frost the Cake
Once the cake is cool, spread the whipped cream frosting on top and garnish with chopped pistachios.
Allow the cake to chill in the refrigerator for about 30 minutes before serving for the best texture.
Pro Tips
- To enhance the flavor, consider adding a few drops of red food coloring to the frosting for a lovely pink hue, which complements the rose water beautifully.
Ingredient Variations
If you prefer a gluten-free version of this Pistachio Cake, consider substituting the all-purpose flour with a gluten-free flour blend. Look for a blend that contains xanthan gum to help bind the ingredients together, ensuring a great texture. Alternatively, almond flour can be used for an additional nutty flavor, but it may require adjusting the liquid ingredients slightly to maintain the cake's moisture.
Dairy-free options are also available. You can replace the unsalted butter with coconut oil or a plant-based butter substitute, and use almond or oat milk in place of regular milk. Make sure all your ingredients are at room temperature, as this helps to create an emulsion that yields a tender crumb.
Troubleshooting Tips
If your cake doesn’t rise as expected, it could be due to expired baking powder or baking soda. Always check the expiration dates and consider purchasing small containers of these leaveners to ensure they remain effective. It’s also essential to measure your ingredients accurately; too much flour, for instance, can weigh down the batter and prevent a fluffy cake.
Overmixing the batter after adding the dry ingredients can result in a dense cake. Gently fold in the dry mix until just combined. Lastly, if you find your cake doming in the center, try reducing your oven temperature by 25°F (around 14°C) and extend the baking time slightly to let the cake bake more evenly.
Storage and Freezing
To store this Pistachio Cake, simply cover it with plastic wrap or place it in an airtight container to keep it fresh. Always slice the cake only as needed, as exposing the interior can lead to quicker staling. It can be refrigerated for up to three days, but for longer storage, consider freezing the cake. Wrap it tightly in plastic wrap and then foil, and it can last up to three months in the freezer.
When ready to enjoy, let the frozen cake thaw in the refrigerator overnight or at room temperature for a few hours. You may want to whip up fresh frosting upon serving, as the whipped cream may lose its texture after freezing. This way, you can combine freshness with the delightful flavors of the original cake anytime you wish!
Questions About Recipes
→ Can I use roasted pistachios instead of raw?
Yes, roasted pistachios add a deeper flavor, just ensure they are unsalted.
→ What can I substitute for rose water?
You can use orange blossom water or simply vanilla extract for a different flavor.
→ How do I store leftovers?
Store the cake in an airtight container in the refrigerator for up to 3 days.
→ Can I make this cake gluten-free?
Yes, substitute all-purpose flour with a gluten-free blend that is cup-for-cup.
Pistachio Cake with Rose Water
I absolutely love making this Pistachio Cake with Rose Water, as it brings a unique twist to a classic dessert. The fragrant aroma of rose water combined with the nutty flavor of pistachios creates a delightful taste that is both refreshing and indulgent. This cake is perfect for special occasions or simply to enjoy with a cup of tea. The moist texture and vibrant colors always impress my guests, and I can't wait to share this recipe with you!
Created by: Megan Scott
Recipe Type: Everyday Baking Ideas
Skill Level: Intermediate
Final Quantity: 8 servings
What You'll Need
For the Cake
- 1 cup ground pistachios
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1/4 cup milk
- 2 tablespoons rose water
For the Frosting
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon rose water
- Chopped pistachios for garnish
How-To Steps
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a bowl, whisk together the ground pistachios, flour, baking powder, baking soda, and salt.
In another bowl, beat the softened butter and sugar together until light and fluffy.
Add the eggs, milk, and rose water to the butter mixture and mix until well combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick comes out clean.
In a separate bowl, whip the heavy cream with powdered sugar and rose water until soft peaks form.
Once the cake is cool, spread the whipped cream frosting on top and garnish with chopped pistachios.
Extra Tips
- To enhance the flavor, consider adding a few drops of red food coloring to the frosting for a lovely pink hue, which complements the rose water beautifully.
Nutritional Breakdown (Per Serving)
- Calories: 360 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 85mg
- Total Carbohydrates: 28g
- Dietary Fiber: 3g
- Sugars: 20g
- Protein: 5g