Making an elegant pistachio-rose water cake combines the rich, nutty flavor of pistachios with the floral, aromatic notes of rose water. Here’s how you can create a sophisticated cake that will delight your guests.
Ingredients:
For the Cake:
- 1 cup (120g) unsalted pistachios, shelled and unsalted
- 1 ½ cups (180g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- ½ tsp rose water
- ¾ cup (180ml) milk (whole or buttermilk for extra moisture)
For the Rose Water Syrup:
- ½ cup (100g) granulated sugar
- ½ cup (120ml water
- 1 ½ tbsp rose water
- 1 tsp lemon juice (optional)
For the Frosting:
- 1 cup (240ml) heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp rose water
- Chopped pistachios for garnish
Instructions:
1. Prepare the Pistachios:
Start by grinding the pistachios into a fine powder. You can do this by using a food processor or blender. Be careful not to over-process them, as you don’t want pistachio butter. Once ground, set them aside.
2. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. This will prevent the cake from sticking to the pans.
3. Mix Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the ground pistachios. This ensures that the pistachios are evenly distributed throughout the flour.
4. Cream Butter and Sugar:
In a large bowl, beat the softened butter and sugar together until the mixture becomes light and fluffy. This step typically takes about 3-5 minutes using an electric mixer on medium speed.
5. Add Eggs and Flavorings:
Add the eggs, one at a time, beating well after each addition. Scrape the sides of the bowl as needed. Stir in the vanilla extract and rose water. The rose water adds the delicate floral flavor, complementing the pistachios perfectly.
6. Alternate Adding Dry Ingredients and Milk:
Gradually add the dry ingredients to the butter-sugar mixture in three parts, alternating with the milk. Start and end with the dry ingredients. Mix until just combined. Be careful not to overmix, as this could result in a dense cake.
7. Bake the Cake:
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula to make them even. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
8. Make the Rose Water Syrup:
While the cake is cooling, prepare the rose water syrup. In a small saucepan, combine the sugar and water, heating over medium heat until the sugar dissolves. Bring it to a gentle boil, then reduce the heat and simmer for 3-4 minutes. Remove from heat and stir in the rose water and lemon juice. Let it cool.
9. Whip the Cream:
In a large bowl, beat the heavy whipping cream with the powdered sugar and rose water until stiff peaks form. This will be the frosting for your cake. Be careful not to overbeat, as it can turn into butter.
10. Assemble the Cake:
Once the cakes are completely cooled, use a serrated knife to level the tops if they have domed. Place one layer of the cake on a serving plate or cake stand. Using a pastry brush, generously brush the top with the rose water syrup, which will infuse the cake with a subtle floral sweetness.
Spread a generous layer of whipped cream frosting on top of the first cake layer. Carefully place the second cake layer on top. Repeat the process, brushing the top layer with the remaining rose water syrup and frosting the entire cake.
11. Garnish:
Finish off the cake by decorating it with chopped pistachios. You can also sprinkle a little extra rose water on top for added fragrance, or even add edible rose petals for a truly elegant touch.
12. Chill and Serve:
For best results, refrigerate the cake for 30-60 minutes to let the flavors meld and the frosting firm up slightly. Once ready, slice and serve!
Tips for Success:
- Use fresh pistachios: The quality of the pistachios will make a difference in both flavor and texture. Choose unsalted pistachios that are fresh for the best result.
- Don’t overmix the batter: Overmixing can cause the cake to be dense and heavy. Mix just until the ingredients are combined.
- Chill the cake: Refrigerating the cake helps the frosting set, making it easier to slice.
This pistachio-rose water cake is a beautiful and fragrant dessert, perfect for special occasions, afternoon tea, or any time you want to enjoy a decadent treat with a unique twist.