Description
A delightful pistachio cake infused with aromatic rose water and topped with creamy mascarpone frosting that brings back cherished family memories.
Ingredients
Scale
- 1 cup ground pistachios
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 pinch salt
- ½ cup unsalted butter
- 1 cup granulated sugar
- 3 large eggs
- 2 tablespoons rose water
- ½ cup milk (or dairy-free alternative)
- 1 cup mascarpone cheese
- 1 cup heavy cream
- ½ cup powdered sugar
- Crushed pistachios (for garnish)
- Edible rose petals (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans.
- Finely grind 1 cup of pistachios in a food processor and set aside.
- In a bowl, whisk together flour, baking powder, and salt.
- Beat butter and sugar in a large bowl until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in rose water.
- Gradually add dry ingredients to the wet mixture, alternating with milk.
- Fold in the ground pistachios gently.
- Divide batter between pans and bake for 25-30 minutes.
- Cool cakes in pans for 10 minutes, then move to wire racks.
- Whip mascarpone, heavy cream, and powdered sugar until soft peaks form, adding more rose water if desired.
- Frost between and on top of the cooled cake layers, then garnish with crushed pistachios and edible rose petals.
- Slice and serve, enjoying every bite!
Notes
Use room temperature ingredients for better mixing. Do not overmix to ensure a light cake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 80mg
Keywords: pistachio cake, rose water, mascarpone frosting, dessert recipe, family favorite