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Pistachio Rosewater Layer Cake – An Indulgent Floral Delight

Pistachio Rosewater Layer Cake – A fragrant, nutty, and floral delight!
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A fragrant, nutty, and floral delight!

Ingredients

Scale
  • 2 cups pistachio nuts, shelled
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 4 large eggs
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup rosewater
  • 1 cup milk
  • ½ cup powdered sugar (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a food processor, blend the pistachio nuts until finely ground.
  3. In a mixing bowl, cream together the softened butter and granulated sugar.
  4. Add eggs one by one, mixing well after each addition.
  5. In a separate bowl, combine flour, baking powder, and salt.
  6. Gradually add the flour mixture into the butter mixture alternately with milk and rosewater.
  7. Fold in the ground pistachios.
  8. Pour the batter into prepared cake pans and bake for 25-30 minutes.
  9. Once baked, let the cakes cool completely before frosting with powdered sugar mixed with rosewater.

Notes

  • For a richer flavor, add more ground pistachios to the frosting.
  • Ensure the cake is completely cool before frosting to avoid melting.

Nutrition

Keywords: Pistachio, Rosewater, Layer Cake, Floral Delight

Find it online: https://homerecipejournal.com/pistachio-rosewater-layer-cake-an-indulgent-floral-delight/