Description
At its heart, a pistachio and rosewater loaf cake is a beautifully fragrant and tender dessert that brings together two classic and complementary ingredients. The star of the show is the pistachio, which is used in two ways: ground into a fine powder for the cake batter, adding a subtle, nutty flavor and a beautiful texture, and chopped for a crunchy, colorful garnish. The other key player is rosewater, a fragrant liquid made from distilling rose petals in water. It imparts a delicate, floral perfume that is captivating without being overpowering.
Ingredients
For the Cake:
- 1 1/2 cups (180g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (60g) ground pistachios (unsalted, shelled)
- 1/4 teaspoon ground cardamom (optional)
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup (120ml) plain Greek yogurt or sour cream, at room temperature
- 2 teaspoons rosewater
- 1/2 teaspoon vanilla extract
For the Rosewater Glaze:
- 1 cup (120g) powdered sugar, sifted
- 2–3 tablespoons milk
- 1–2 teaspoons rosewater
- A drop of pink food coloring (optional)
For Decoration:
- 1/4 cup (30g) unsalted, shelled pistachios, roughly chopped
- Dried edible rose petals (optional)
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F ($175^{circ}$C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the two long sides to easily lift the cake out later.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, salt, ground pistachios, and ground cardamom (if using). Set aside.
- Cream the butter and sugar: In a large bowl using a hand mixer or in the bowl of a stand mixer with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed until the mixture is light, pale, and fluffy, about 3-5 minutes.
- Add wet ingredients: Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Mix in the yogurt, rosewater, and vanilla extract until just combined. The mixture may look slightly curdled at this point, but it will come together when you add the dry ingredients.
- Combine wet and dry: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix. The batter should be smooth but don’t beat it more than necessary.
- Bake the cake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top of the cake begins to brown too quickly, you can loosely tent it with aluminum foil.
- Cool the cake: Let the cake cool in the pan on a wire rack for 10-15 minutes. Then, using the parchment paper overhang, lift the cake out and transfer it directly to the wire rack to cool completely before glazing.
- Make the glaze: In a small bowl, whisk together the sifted powdered sugar, 2 tablespoons of milk, and 1 teaspoon of rosewater. Whisk until smooth. Add more milk or rosewater, a teaspoon at a time, until you reach a thick, pourable consistency. If desired, mix in a drop of pink food coloring.
- Glaze and decorate: Once the cake is completely cool, drizzle the glaze evenly over the top, allowing some of it to drip down the sides. While the glaze is still wet, sprinkle the chopped pistachios and dried rose petals over the top.
- Serve: Let the glaze set for a few minutes before slicing and serving. This cake is best enjoyed the same day but can be stored in an airtight container at room temperature for up to 3 days.
Notes
This pistachio and rosewater loaf cake is delightful with a cup of tea or coffee, and its delicate floral flavor makes it perfect for special occasions or afternoon gatherings. For an extra touch, sprinkle with crushed pistachios or a light glaze before serving
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern–inspired
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: Moderate
Keywords: rosewater pistachio cake, pistachio rose loaf cake, pistachio and rose cake