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Pistachio & Rose Water Cake

This Pistachio & Rose Water Cake features a delightful combination of nutty pistachios and floral rose water, creating a light and airy dessert that is perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert, Sweet Treat
Cuisine: Middle Eastern, Persian
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup unsalted pistachios, finely ground
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
Wet Ingredients
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • ½ cup sour cream
  • 2 tablespoons rose water Can be found in most supermarkets or specialty stores.
  • 1 teaspoon vanilla extract
  • to taste Powdered sugar, for dusting For decoration.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9-inch round cake pan and line the bottom with parchment paper.
  3. In a bowl, combine finely ground pistachios, flour, baking powder, baking soda, and salt.
  4. In another bowl, beat softened butter and granulated sugar together until creamy (3-5 minutes).
  5. Add eggs one at a time, mixing until fully incorporated.
  6. Stir in sour cream, rose water, and vanilla extract.
Baking
  1. Gradually fold in dry ingredients until just blended.
  2. Pour the batter into the prepared pan and smooth the top.
  3. Bake for approximately 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  4. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.
  5. Once fully cool, dust the top with powdered sugar.

Notes

If you want a more vibrant green color, mix whole and ground pistachios for decoration. Substitute half the rose water with almond extract if you prefer a different flavor.