Irresistible Pistachio Rose Almond Cake
A delightful cake combining pistachios, rosewater, and almonds for a melt-in-your-mouth treat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
- 2 cups All-purpose flour
- 1 cup Ground almonds
- 1 cup Sugar
- 3 large Eggs
- 1/2 cup Butter (room temperature)
- 1 tablespoon Baking powder
- 1 cup Pistachios (chopped, unsalted)
- 2 tablespoons Rosewater
- 1 teaspoon Almond extract
- 1/4 cup Whole pistachios (for decoration)
- 1/4 cup Edible rose petals (for decoration)
Instructions
- Prepare your ingredients. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake tin.
- Mix dry ingredients. In a large bowl, whisk together the all-purpose flour, ground almonds, and baking powder.
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, incorporating each fully before adding the next. Follow with the rosewater and almond extract.
- Combine wet and dry ingredients by gently folding them together.
- Incorporate chopped pistachios into the batter.
- Pour the batter into your prepared cake tin and smooth the top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool the cake in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Garnish the top with whole pistachios and edible rose petals.
- Serve slices to family and friends and enjoy!
Notes
For a flavor boost, consider toasting the pistachios lightly before chopping.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 80mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg