Indulge your senses in the exquisite flavors of the Middle East with this decadent Rosewater Pistachio Cake. The delicate aroma of rosewater intertwines beautifully with the rich, nutty taste of pistachios, creating a truly unforgettable culinary experience. This moist and intensely flavorful cake is perfect for special occasions or an afternoon treat, guaranteed to impress even the most discerning palates. Imagine the soft crumb, the subtle sweetness, and the elegant presentation – a perfect blend of tradition and modern baking.
This recipe expertly balances the fragrant rosewater with the crunchy pistachios, resulting in a cake that's both sophisticated and surprisingly easy to make. We've meticulously crafted a step-by-step guide to ensure your success, even if you’re a beginner baker. Ready to embark on this delicious journey? Let's begin!
Tools Needed
- Stand Mixer
- Spatula
- Baking Pan
- Blender
Ingredients
- Eggs: 6
- Plain Flour: 1 cup
- Baking Powder: 1 teaspoon
- Granulated Sugar: 3 cups
- Rose Water: 1/3 cup
- Pistachio Nuts: 1 cup
- Vanilla Extract: 1 teaspoon
- Oil: 3 tablespoons
- Mascarpone Cheese: 125 grams
- Granulated Sugar (for cream): 3/4 cup
- Gelatin: 1-2 teaspoons
- Lemon Juice: 2 teaspoons
- Hot Water: 2 tablespoons
- Icing Sugar
Step-by-Step Instructions
Step 1. Making the Cake Batter
- Mix eggs and sugar together using a stand mixer.
- Add rose water and vanilla extract to the egg and sugar mixture.
- Gradually add flour and baking powder, mixing on low speed.
- Add oil to the batter.
- Gently fold in the pistachio nuts using a spatula.
Step 2. Baking and Cooling the Cake
- Pour batter into prepared baking pans and bake at 25-30 minutes.
- Once the cake is baked and cooled, slice it horizontally into layers.
Step 3. Preparing the Rosewater Cream Filling
- Combine mascarpone cheese, sugar, gelatin (bloomed in hot water), lemon juice, and rose water. Mix until smooth.
Step 4. Assembling and Finishing the Cake
- Spread the cream filling between the cake layers.
- Chill the cake for some time to allow the cream to set.
- Sprinkle icing sugar and ground pistachios on top before serving.
Read more: Basbousa Recipe: Middle Eastern Semolina Coconut Cake
Tips
- For a more intense rose flavor, add more rose water.
- Make sure the gelatin is fully dissolved before adding it to the cream.
- Don't overmix the batter, as this can result in a tough cake.
- Allow the mascarpone cheese to soften at room temperature before using it.
Nutrition
- N/A
FAQs
1. Can I substitute the rosewater?
While rosewater is key to the flavor profile, you could try a small amount of orange blossom water as a substitute, though the flavor will be different. Experiment cautiously as a little goes a long way.
2. How can I make the cake ahead of time?
This cake is best enjoyed fresh, but you can bake it a day or two in advance. Store it in an airtight container at room temperature. It might become slightly less moist over time.
3. What type of pistachios should I use?
Shelled and unsalted pistachios are ideal. You can use whole pistachios, coarsely chopped, or even pistachio paste for a more intense pistachio flavor.
This Rosewater Pistachio Cake is more than just a dessert; it's a journey for your taste buds, a testament to the rich culinary heritage of the Middle East. We hope you enjoyed baking and savoring this delightful creation. Now go ahead and impress your friends and family with this exquisite treat!