Description
A moist and flavorful cake combining the rich taste of pistachios with fragrant rose water, topped with a sweet glaze and decorative elements.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 3/4 cup whole milk
- 2 tsp vanilla extract
- 1 tsp rose water
- 1/2 cup finely chopped pistachios
- 1 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 1/4 cup whole milk
- 1/2 tsp rose water
- 1 1/2 cups powdered sugar
- 3–4 tbsp milk
- 1/2 tsp vanilla extract
- Chopped pistachios for decorating
- Dried edible rose petals for decorating
- Extra glaze for drizzling
Instructions
- Preheat your oven to 350°F and grease a 9-inch round cake pan.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Beat butter and sugar in a large bowl until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Blend in milk, vanilla extract, and rose water.
- Fold the dry ingredients into the wet ingredients until just combined.
- Fold in the chopped pistachios for added crunch and flavor.
- Pour the batter into the prepared pan and bake for 32–38 minutes, or until golden and a toothpick comes out clean.
- Let the cake cool slightly, then poke small holes across the top with a skewer.
- Mix condensed milk, evaporated milk, whole milk, and rose water together, then slowly pour over the warm cake.
- Allow the cake to cool fully before glazing.
- Whisk powdered sugar, milk, and vanilla together until smooth and pourable.
- Drizzle the glaze generously over the cake.
- Finish with chopped pistachios and rose petals for decoration.
- Chill slightly before serving.
Notes
For best results, use fresh ingredients, and feel free to experiment by adding different nuts or flavors.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: pistachio cake, rose water cake, dessert, Middle Eastern dessert