Irresistible Pistachio Rose Cream Cake in 7 Easy Steps
A rich and aromatic cake combining pistachio and rose flavors for a unique dessert experience.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup ground pistachios
- 1 tsp rose water
- 1/2 cup unsalted butter, softened
- 3 eggs
- 1 cup heavy cream
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Grease a cake pan.
- Mix flour, sugar, pistachios, baking powder, and salt in a bowl.
- Beat butter and eggs until smooth. Add rose water.
- Combine wet and dry ingredients. Pour batter into the pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Whip heavy cream until stiff peaks form. Spread over cooled cake.
- Garnish with crushed pistachios and rose petals.
Notes
- Store in an airtight container for up to 3 days.
- Adjust rose water to taste.
- Use fresh pistachios for best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg