Irresistible Pistachio Rose Almond Cake
This Irresistible Pistachio Rose Almond Cake combines the delicate flavors of pistachios and rose water for a delightful dessert experience.
Equipment
- 9-inch springform pan
- mixing bowls
- whisk
- spatula
- sifter
- oven
Ingredients
For the Cake Batter
- 2 cups All-purpose flour
- 1 cup Ground almonds
- 1 cup Sugar
- 3 large Eggs
- ½ cup Butter room temperature
- 1 tablespoon Baking powder
For the Nut and Rose Flavor
- 1 cup Pistachios chopped, unsalted
- 2 tablespoons Rosewater
- 1 teaspoon Almond extract
For Decoration
- ¼ cup Whole pistachios
- ¼ cup Edible rose petals
Instructions
For the Cake Batter
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan, then line the bottom with parchment paper.
- In a large bowl, beat room-temperature butter and sugar on medium-high speed until pale and airy, about 3-4 minutes.
- Add eggs one at a time, whisking well after each addition. Scrape down bowl sides to ensure a uniform batter.
- Drizzle in rosewater and almond extract, then stir gently until fully blended.
- Sift together flour, ground almonds, and baking powder. Gently fold the dry mix into your batter until no white streaks remain.
- Sprinkle chopped pistachios into the batter and fold carefully to distribute evenly.
For Baking
- Spoon the batter into your prepared pan, smoothing the top evenly.
- Place the pan in the center rack of your preheated oven and bake for 25-30 minutes.
- Allow the cake to rest in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
For Decoration
- Once cool, top your cake with whole pistachios and scatter edible rose petals across the surface.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 130mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg
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