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Pistachio and Rose Water Cake

A delightful cake featuring the nutty richness of pistachios and the elegant floral note of rose water, perfect for any celebration or cozy evening at home.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup shelled pistachios (finely ground) Make sure they are finely ground.
  • 1 cup all-purpose flour Can be substituted with gluten-free blend.
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter (softened)
  • 3 large eggs
  • 1/2 cup milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon rose water Can be substituted with vanilla extract.
  • Powdered sugar for dusting

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
Mixing
  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
  2. Add eggs one at a time, incorporating each well before adding the next. Then stir in the rose water.
Dry Ingredients
  1. In another bowl, whisk together the ground pistachios, flour, baking powder, and salt.
  2. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir until just combined.
Baking
  1. Pour the batter into the prepared cake pan and smooth it out with a spatula.
  2. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Finishing
  1. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  2. Once cooled, dust the top with powdered sugar and garnish with extra crushed pistachios if desired.

Notes

If your cake cracks a little, don't worry—it just shows it's baked to perfection. Store leftovers in an airtight container for up to three days.