🍰 Desserts

Pistachio Rose Cake

Name: Pistachio Rose Cake
Prep time: 28 min
Cook time: 35 min
Total time: 63 min
Yield: 12 servings
Cuisine: Desserts
Ingredients: 3 tbsp Butter; a pinch Salt; 4 Eggs; 1 cup Sugar; 2 tsp Baking Powder; 1 tsp Vanilla Extract; 1 tsp Rose Water; 1/2 cup, chopped Pistachios

🍰 Desserts

Pale-green pistachio sponge perfumed with rose, the Middle Eastern-inspired celebration cake. A tender, bakery-style crumb that stays moist for days. Keeps well covered for three days — if it lasts that long.

Prep 28 min Cook 35 min Serves 12 Hard

Ingredients

Butter3 tbsp
Salta pinch
Eggs4
Sugar1 cup
Baking Powder2 tsp
Vanilla Extract1 tsp
Rose Water1 tsp
Pistachios1/2 cup, chopped

Instructions

1
Preheat the oven to 175 C / 350 F, grease the tin and dust it so nothing sticks later.
2
Beat the butter with the sugar until light and fluffy, then add the eggs one at a time.
3
Alternate the dry ingredients with the milk, folding with a spatula so the batter stays airy.
4
Pour into the tin and bake 30-40 minutes, until a skewer in the centre comes out clean.
5
Cool completely, then frost or dust — a warm cake melts frosting into a puddle.

Chef's tip

With butter-based batters, cream until the mixture actually lightens in colour; that trapped air is your rise.

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Video: How to Make the Ultimate Pistachio Rose Cake · on YouTube