Pistachio Rosewater Cake Recipe

INTRODUCTION: Indulge in the exotic flavors of the Middle East with this captivating Pistachio Rosewater Cake. This elegantly moist and aromatic dessert combines the subtle nutty taste of pistachios with the delicate, floral essence of rosewater, creating a truly unique and sophisticated treat. Perfect for special occasions or gatherings, this stunning cake is adorned with chopped pistachios and dried rose petals, adding a touch of elegance to any table.

Accurate Measurements And Ingredients:

Ingredients:

For the cake:

- 2 1/4 cups (285g) all-purpose flour

- 1 1/2 cups (180g) granulated sugar

- 3/4 cup (85g) unsalted butter, softened

- 4 large eggs, room temperature

- 2 teaspoons baking powder

- 1 teaspoon salt

- 1 cup (120g) chopped fresh pistachios

- 2 tablespoons rosewater

- 1 teaspoon vanilla extract

- 1 cup (240ml) whole milk, at room temperature

For the rosewater buttercream frosting:

- 2 cups (400g) powdered sugar

- 1/2 cup (115g) unsalted butter, softened

- 2 tablespoons rosewater

- 2 tablespoons whole milk

Optional:

- Fresh pistachios and dried rose petals for garnish

Instructions:

1. Preheat oven to 350°F (180°C). Grease two 8-inch (20cm) round cake pans.

2. In a medium bowl, whisk flour, sugar, baking powder, and salt.

3. In a large bowl, using an electric mixer, beat butter and eggs. Add pistachios, rosewater, and vanilla.

4. Gradually add dry ingredients to wet ingredients, alternating with milk.

5. Divide batter evenly between prepared pans.

6. Bake 30-35 minutes or until a toothpick comes out clean.

7. Allow cakes to cool.

8. For frosting, beat butter and powdered sugar. Add rosewater and milk.

9. Assemble cake by spreading frosting between layers.

10. Frost outside and garnish with pistachios and rose petals.

Enjoy your delicious Pistachio Rosewater Cake!

Tips:

- Use high-quality rosewater for best flavor.

- Adjust rosewater amount according to taste.

- Toast pistachios for enhanced flavor (350°F/180°C, 5-7 minutes).

- Refrigerate cake for up to 3 days or freeze for up to 2 months.

Here's the detailed nutrition information and calorie chart for the Pistachio Rosewater Cake recipe:

Per Serving (1 slice, approximately 80g):

Nutrition Facts:

- Calories: 340

- Total Fat: 20g

    - Saturated Fat: 10g

    - Trans Fat: 0g

- Cholesterol: 60mg

- Sodium: 250mg

- Total Carbohydrates: 35g

    - Dietary Fiber: 2g

    - Sugars: 20g

- Protein: 4g

Macronutrient Breakdown:

- Carbohydrates: 43%

- Protein: 5%

- Fat: 52%

Micronutrients:

- Vitamin A: 10% DV

- Vitamin C: 2% DV

- Calcium: 10% DV

- Iron: 10% DV

- Potassium: 15% DV

Allergen Information:

- Contains: Eggs, Milk, Tree Nuts (Pistachios)

- May Contain: Wheat, Soy

Storage and Shelf Life:

- Room Temperature: 3 days

- Refrigerated: 7 days

- Frozen: 2 months

Additional Information:

- Recipe Yield: 8-10 servings

- Cake Diameter: 8 inches (20cm)

- Cake Height: 3 inches (7.5cm)

- Frosting Thickness: 1/2 inch (1.3cm)

Health Considerations:

- High calorie and fat content due to butter and pistachios

- May not be suitable for individuals with tree nut allergies or dairy intolerance

- Rosewater may interact with certain medications or exacerbate health conditions; consult a healthcare professional

Variations and Substitutions:

- Replace pistachios with almonds or walnuts for different flavor profiles

- Use rose petals or orange blossom water for alternative floral flavors

- Substitute butter with coconut oil or avocado oil for healthier options

Tips for Special Diets:

- Gluten-free: Replace all-purpose flour with gluten-free flour blend

- Vegan: Replace eggs with flax eggs, butter with vegan butter, and milk with plant-based milk

- Low-sugar: Reduce granulated sugar or replace with natural sweeteners like honey or maple syrup.

Please note that nutritional values may vary depending on specific ingredient brands and measurements.