Pistachio Rose Cake Recipe

Introduction

Pistachio and rose are a match made in heaven, and this Pistachio Rose Cake is the perfect example of that. With its delicate, nutty flavor and subtle floral notes, this cake is sure to impress. It’s perfect for special occasions, but it’s also a great way to treat yourself to a sweet indulgence. In this blog post, we’ll show you how to make this elegant and delicious cake with our easy-to-follow recipe.

Ingredients

For the cake:

• 200g unsalted butter, softened
• 200g caster sugar
• 4 large eggs
• 200g self-raising flour
• 100g ground pistachios
• 1 tsp rose water

For the frosting:

• 200g unsalted butter, softened
• 400g icing sugar
• 1 tbsp rose water
• Pink food coloring (optional)
• Crushed pistachios and edible rose petals, for decoration (optional)

Instructions

1. Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4. Grease and line two 20cm/8inch cake tins with baking paper.

2. In a large bowl, cream together the softened butter and caster sugar until pale and fluffy. Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next.

3. Fold in the self-raising flour, ground pistachios, and rose water until the mixture is smooth and well combined.

4. Divide the cake batter evenly between the prepared cake tins and smooth the tops with a spatula. Bake in the preheated oven for 20-25 minutes, or until the cakes are golden brown and a skewer inserted into the center comes out clean.

5. Remove the cakes from the oven and leave them to cool in their tins for 5 minutes before turning them out onto a wire rack to cool completely.

6. Meanwhile, make the frosting. In a large bowl, beat together the softened butter, icing sugar, and rose water until smooth and creamy. Add a few drops of pink food coloring, if desired, and mix until the frosting is evenly colored.

7. Once the cakes are completely cool, sandwich them together with a generous layer of frosting. Spread the remaining frosting over the top and sides of the cake, using a palette knife to create a smooth finish.

8. Decorate the cake with crushed pistachios and edible rose petals, if desired. Serve and enjoy!

Variations

• Vegetarian: This recipe is already vegetarian-friendly!
• Vegan: To make this cake vegan, you can substitute the butter with vegan margarine or coconut oil, and the eggs with a vegan egg substitute or apple sauce. You can also use almond milk instead of regular milk, and a vegan-friendly powdered sugar for the frosting.
• Gluten-free: To make this cake gluten-free, you can substitute the self-raising flour with a gluten-free flour blend, and add 1 tsp of baking powder to the recipe. Make sure all your ingredients are certified gluten-free.
• Lemon Pistachio Rose Cake: For a tangy twist on this recipe, you can add the zest of one lemon to the cake batter, and replace the rose water with lemon extract. You can also add a few drops of yellow food coloring to the frosting, and decorate the cake with fresh lemon slices and chopped pistachios.
• Pistachio Rose Cupcakes: If you prefer cupcakes over cake, you can use the same recipe to make Pistachio Rose Cupcakes instead. Simply divide the cake batter between 12 cupcake cases instead of two cake tins, and bake for 15-20 minutes instead of 20-25.

Conclusion

This Pistachio Rose Cake is a delicious and elegant treat that’s perfect for special occasions or simply to treat yourself to a sweet indulgence. With its delicate, nutty flavor and subtle floral notes, it’s sure to impress your friends and family. Try out our easy-to-follow recipe and enjoy this delicious cake today!

FAQ

What is a Pistachio Rose Cake?

Pistachio Rose Cake is a Middle Eastern-inspired cake that features a delicious blend of pistachio and rose flavors.

What ingredients do I need to make Pistachio Rose Cake?

To make Pistachio Rose Cake, you will need all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, eggs, whole milk, rose water, pistachios, and powdered sugar.

Can I make Pistachio Rose Cake without rose water?

No, rose water is a key ingredient in Pistachio Rose Cake and cannot be substituted. However, if you cannot find rose water, you can try making your own by steeping rose petals in water.

Can I use a different type of nut instead of pistachios?

Yes, you can use a different type of nut instead of pistachios, such as almonds or walnuts. However, pistachios are the traditional nut used in Pistachio Rose Cake and provide a unique flavor.

How do I know when the Pistachio Rose Cake is done baking?

You can test if the Pistachio Rose Cake is done baking by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done.

Can I make Pistachio Rose Cake ahead of time?

Yes, you can make Pistachio Rose Cake ahead of time. Simply store it in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

How should I store Pistachio Rose Cake?

To store Pistachio Rose Cake, place it in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

Can I freeze Pistachio Rose Cake?

Yes, you can freeze Pistachio Rose Cake. Simply wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. When ready to eat, thaw the cake in the fridge overnight.

Can I make Pistachio Rose Cupcakes instead of a cake?

Yes, you can make Pistachio Rose Cupcakes instead of a cake. Simply divide the batter evenly among lined muffin cups and bake for approximately 20 minutes.

Can I use food coloring to make the cake pink?

Yes, you can use food coloring to make the cake pink. However, using rose water will provide a natural pink color to the cake.