Pistachio Raspberry Rosewater Cake
Dive into a slice of Pistachio Raspberry Rosewater Cake, where moist layers blend nutty pistachios with tart raspberries and fragrant rosewater. This visually stunning cake is perfect for any celebration or afternoon tea, captivating taste buds and hearts alike. Prepare to be enchanted by its delightful flavors and aroma that linger long after the last bite.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Not specified
Ingredients
Scale
- 1 cup shelled pistachios
- 1 cup fresh raspberries
- 2 tbsp rosewater
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 3 large eggs (room temperature)
- 1 cup unsalted butter (softened)
- 1 cup whole milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.
- In a bowl, mix finely chopped pistachios, flour, baking powder, and salt.
- In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
- Gradually combine dry ingredients with milk until just mixed. Gently fold in raspberries and rosewater.
- Divide batter between pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool before frosting.
Nutrition
- Serving Size: 1 slice (83g)
- Calories: 320
- Sugar: 21g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: For added flavor, consider substituting raspberries with blueberries or strawberries. To enhance the floral aroma, add an extra teaspoon of rosewater. Store leftovers in an airtight container for up to three days.