Description
This Pistachio Rose Water Cake is a delightful fusion of nutty and floral flavors, creating a moist and tender crumb that melts in your mouth. The creamy mascarpone frosting adds a rich, velvety texture, perfectly balancing the sweetness with a hint of tanginess.
Ingredients
Scale
- Cake:
- 1 ½ cups all-purpose flour
- 1 cup ground pistachios
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon rose water
- ½ cup milk
- Frosting:
- 1 cup mascarpone cheese
- ½ cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon rose water
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk and rose water, mixing until just combined.
- Pour the batter into a greased 9-inch round cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the frosting, beat the mascarpone cheese, heavy cream, powdered sugar, vanilla extract, and rose water until soft peaks form.
- Once the cake is completely cool, spread the mascarpone frosting evenly on top and sides of the cake.
Notes
- This cake can be made a day in advance; store it in the refrigerator to keep it fresh.
- Leftover cake can be stored in an airtight container in the fridge for up to 3 days.
- For a nut-free version, substitute ground pistachios with an equal amount of all-purpose flour.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: desserts
- Method: baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice (1/8 of the cake)
- Calories: 350
- Sugar: 25 grams
- Sodium: 150 milligrams
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 2 grams
- Protein: 6 grams
- Cholesterol: 60 milligrams
Keywords: Pistachio Rose Water Cake, Mascarpone Frosting, Middle Eastern Desserts, Nutty Cake, Floral Flavors, Creamy Frosting, Baking Recipes, Special Occasion Cake, Vegetarian Desserts, Pistachio Recipes, Rose Water Desserts, Elegant Cakes, Sweet Treats, Cake Decorating, Homemade Cake