Description
A simple recipe for a fragrant cake flavored with rosewater and studded with pistachios.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 teaspoon rosewater
- 1/2 cup finely chopped pistachios
- 1/4 cup powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a small bowl, mix the milk and rosewater together.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Fold in the chopped pistachios.
- Pour the batter into the prepared cake pan.
- Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust the cooled cake with powdered sugar before serving.
Notes
- For a stronger pistachio flavor, toast the nuts lightly before chopping.
- You can substitute almond extract for vanilla extract if you prefer.
- If you do not have rosewater, you can omit it, but the flavor profile will change.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25
- Sodium: 150
- Fat: 13
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 5
- Cholesterol: 55
Keywords: rosewater cake, pistachio cake, simple cake, tea cake, Middle Eastern dessert