Pistachio Raspberry Rosewater Cake
Pistachio Raspberry Rosewater Cake is a visually stunning dessert that captivates with its unique flavor profile. This Persian-inspired cake harmoniously combines the nutty crunch of pistachios, the tartness of fresh raspberries, and the delicate floral essence of rosewater. Each slice reveals vibrant pink and green layers that not only dazzle the eyes but also provide a delightful tasting experience. Ideal for celebrations or as a special afternoon treat, this cake promises to impress your guests and elevate any gathering. Pair it with whipped cream or enjoy it on its own—either way, you’re in for a decadent treat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 10
- Category: Dessert
- Method: Baking
- Cuisine: Persian
Ingredients
- All-purpose flour
- Shelled unsalted pistachios
- Fresh raspberries
- Pure rosewater
- Granulated sugar
- Unsalted butter
- Eggs
- Baking powder
Instructions
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a bowl, combine all-purpose flour and baking powder; set aside.
- Cream together unsalted butter and granulated sugar until light and fluffy.
- Add eggs one at a time to the butter mixture, then stir in rosewater.
- Gradually mix in dry ingredients until just combined, folding in chopped pistachios and raspberries gently.
- Divide batter between prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
- Allow to cool before frosting or serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: - Use room temperature ingredients for optimal mixing. - Avoid overmixing the batter to maintain fluffiness. - For extra moisture, consider adding yogurt or sour cream.
Find it online: https://cookingwithruth.com/pistachio-raspberry-rosewater-cake/