If you are looking to impress with a dessert that feels light, fragrant, and indulgently nutty, this Rosewater Pistachio Cake Recipe is absolutely what you need. Bursting with the subtly floral notes of rosewater and the earthy crunch of pistachios, this cake is a delightful celebration on your plate. It strikes the perfect balance between moist crumb and delicate flavors, making it a charming centerpiece for any occasion from afternoon tea to festive gatherings. Once you try this recipe, it will no doubt become a go-to favorite that everyone will ask for again and again.
Ingredients You’ll Need
Ingredients You’ll Need
Every ingredient in this Rosewater Pistachio Cake Recipe plays an essential role, whether it’s creating a tender crumb, adding a burst of flavor, or giving the cake its stunning texture and color. Luckily, the list is simple but purposeful, ensuring your cake turns out perfectly every time.
- Pistachios (1 cup shelled unsalted): Ground finely to infuse the cake with a rich, nutty texture and flavor without overpowering it.
- All-purpose flour (1 ¼ cups): The base that structures the cake so it’s tender but holds together nicely.
- Baking powder (1 ½ teaspoons): Helps the cake rise light and fluffy for that perfect crumb.
- Salt (¼ teaspoon): Balances the sweetness and enhances all other flavors.
- Unsalted butter (½ cup, room temperature): Adds richness and moisture, making the cake wonderfully soft.
- Granulated sugar (¾ cup): Sweetens the cake without overshadowing the floral and nutty notes.
- Eggs (2 large): Bind everything together and contribute to a moist texture.
- Plain yogurt or sour cream (½ cup): Keeps the cake tender and adds subtle tanginess to complement the rosewater.
- Vanilla extract (1 teaspoon): Deepens the flavor and pairs beautifully with both pistachio and rose.
- Rosewater (1 ½ teaspoons): The soul of this recipe, giving the cake its irresistible floral aroma and taste.
- Whole milk (¼ cup): Lightens the batter slightly for a tender crumb.
- Optional garnishes: Crushed dried rose petals add a gorgeous, romantic touch to the finished cake.
- For the glaze: Powdered sugar (1 cup), milk (1–2 tablespoons), and rosewater (½ teaspoon) combine to create a sweet, fragrant topping.
How to Make Rosewater Pistachio Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350 degrees Fahrenheit and greasing an 8-inch round or loaf pan thoroughly. This ensures your cake doesn’t stick and bakes evenly, giving you that perfect golden crust.
Step 2: Grind The Pistachios
Place the unsalted shelled pistachios in a food processor and pulse until they become finely ground. Be careful not to over-process into a paste; you want that lovely texture that adds crunch and flavor without overwhelming the batter.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together your ground pistachios, all-purpose flour, baking powder, and salt. This step ensures that the leavening agent and salt are evenly distributed throughout your flour mixture.
Step 4: Cream Butter and Sugar
In a large bowl, beat the unsalted butter and granulated sugar until the mixture is light and fluffy. This aerates the batter and will give your cake a wonderful rise and tender crumb.
Step 5: Combine Wet Ingredients
Add the eggs one at a time into the creamed butter and sugar, beating after each addition. Then stir in the yogurt or sour cream, vanilla extract, rosewater, and milk until the mixture is smooth and well combined.
Step 6: Incorporate Dry Ingredients
Gradually fold the dry ingredients into the wet mixture. Be gentle here to maintain the airiness you created earlier. Mix until just combined to avoid overworking the batter, which can make the cake tough.
Step 7: Bake to Perfection
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before moving on to glazing.
Step 8: Prepare and Add Rosewater Glaze
Whisk the powdered sugar with milk and rosewater until smooth, adjusting the milk quantity to get a pourable consistency. Drizzle this lovely glaze over your cooled cake, then sprinkle with crushed pistachios and dried rose petals if you’re feeling fancy.
How to Serve Rosewater Pistachio Cake Recipe
Garnishes
This cake shines with minimal adornment. For a classic look, a simple drizzle of rosewater glaze topped with crushed pistachios is enough to captivate. Adding dried rose petals gives a stunning and delicate flourish that perfectly matches the floral notes in the cake.
Side Dishes
Serve a slice alongside a cup of fragrant tea, such as Earl Grey or jasmine, which complement the floral essence beautifully. A dollop of whipped cream or a spoonful of lightly sweetened Greek yogurt adds a creamy contrast that elevates the experience even more.
Creative Ways to Present
Try slicing the cake into petite squares and serving them on a dessert platter at your next gathering. You could also serve it as a layered cake by doubling the recipe and adding a pistachio buttercream frosting brushed lightly with rosewater. The exquisite taste and eye-catching presentation are sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover portions tightly in plastic wrap or store in an airtight container to keep the cake moist and flavorful for up to 3 days at room temperature. Refrigeration is not necessary unless your room is particularly warm.
Freezing
This Rosewater Pistachio Cake Recipe freezes beautifully. Slice into portions, wrap individually in plastic wrap and then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving for best results.
Reheating
If you prefer your cake slightly warm, gently reheat slices in a microwave for 10–15 seconds or in a low oven (around 300 degrees Fahrenheit) for a few minutes. This will revive the softness and enhance the aroma of rosewater and pistachio.
FAQs
Can I substitute almond flour for the pistachios?
Yes, almond flour is a great alternative that will keep the moist texture while offering a different but complimentary flavor. However, pistachios give this cake its signature taste, so they are preferred in the Rosewater Pistachio Cake Recipe.
How much rosewater should I add if I want a stronger flavor?
The recipe calls for 1 ½ teaspoons to strike a fine balance, but if you adore that floral punch, you can increase it slightly. Just remember, too much rosewater may overpower the other flavors and become soapy tasting, so add cautiously.
Is this cake suitable for vegetarians?
Absolutely! This cake contains no animal products other than eggs and dairy, making it a perfect vegetarian dessert that’s both enjoyable and elegant.
Can I use this recipe to make cupcakes?
Definitely! Simply divide the batter into a lined muffin tin and bake at 350 degrees Fahrenheit for 20–25 minutes. Keep an eye on them, and do a toothpick test to ensure they’re done. Glaze once cooled for a charming twist.
What is the best way to crush pistachios if I don’t have a food processor?
If you don’t have a food processor, place the pistachios in a sealed plastic bag and gently crush them with a rolling pin or the back of a heavy pan until finely ground. Just be sure not to overdo it to avoid turning them into a paste.
Final Thoughts
This Rosewater Pistachio Cake Recipe has quickly become one of my all-time favorites, and I’m confident you’ll feel the same after your first bite. The unique combination of floral and nutty flavors, together with its tender texture, makes it an unforgettable treat. Whether you’re baking for friends, family, or just to brighten your own day, I encourage you to give this recipe a try and enjoy every delicious moment with it.
Print
Rosewater Pistachio Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern-Inspired
- Diet: Vegetarian
Description
This Rosewater Pistachio Cake is a fragrant and moist Middle Eastern-inspired dessert, featuring finely ground pistachios and a delicate rosewater glaze. The combination of floral notes and rich nuts creates a unique and elegant treat perfect for serving with tea or as a special occasion cake.
Ingredients
For the Cake
- 1 cup shelled unsalted pistachios
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (room temperature)
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 ½ teaspoons rosewater
- ¼ cup whole milk
- Optional: crushed dried rose petals for garnish
For the Glaze
- 1 cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon rosewater
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C) and grease an 8-inch round or loaf pan thoroughly to prevent sticking.
- Grind Pistachios: Place the shelled unsalted pistachios into a food processor and pulse until finely ground, taking care not to blend into a paste.
- Combine Dry Ingredients: In a medium bowl, whisk together the ground pistachios, all-purpose flour, baking powder, and salt until evenly mixed.
- Cream Butter and Sugar: In a large mixing bowl, beat the room-temperature unsalted butter and granulated sugar together using a hand or stand mixer until the mixture is light, fluffy, and pale, which usually takes about 3–5 minutes.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next to maintain a smooth batter.
- Incorporate Wet Ingredients: Stir in the plain yogurt (or sour cream), vanilla extract, rosewater, and whole milk until the mixture is smooth and homogenous.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, folding gently until fully combined without overmixing to ensure a tender cake.
- Pour and Smooth Batter: Transfer the batter into the prepared pan and smooth the top with a spatula for even baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cool Completely: Remove the cake from the oven and let it cool completely in the pan on a wire rack before glazing to prevent glaze melting or sliding.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, 1 to 2 tablespoons milk, and ½ teaspoon rosewater until smooth and pourable. Adjust milk quantity to achieve desired consistency.
- Glaze and Garnish: Drizzle the rosewater glaze over the cooled cake evenly, then sprinkle with crushed pistachios and dried rose petals if desired for an elegant finish.
Notes
- Adjust the amount of rosewater according to personal preference as it has a strong flavor that can overpower the cake if used excessively.
- This cake maintains moisture and flavor for several days when stored covered at room temperature or in the refrigerator.
- Serving this cake with tea enhances the floral and nutty flavors for a delightful experience.
- You can substitute part of the all-purpose flour with almond flour to add extra richness and nutty depth.
