Description
Pistachio Raspberry Rosewater Cake is a delightful dessert that combines the rich flavor of ground pistachios with the vibrant tartness of fresh raspberries, all enhanced by a hint of aromatic rosewater. This stunning cake is not only a treat for the palate but also a feast for the eyes, making it the perfect centerpiece for any occasion, from festive celebrations to intimate afternoon teas. Each slice reveals moist layers and a beautiful color contrast, promising to captivate your senses. Whether you’re celebrating a special moment or simply indulging yourself, this exquisite cake will surely become your new favorite recipe.
Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Unsalted butter
- Eggs
- Ground pistachios
- Fresh raspberries
- Rosewater
- Milk
Instructions
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a bowl, whisk together flour, sugar, baking powder, and ground pistachios until well combined.
- In another bowl, cream unsalted butter until fluffy. Gradually mix in the sugar until light and airy.
- Add eggs one at a time followed by milk and rosewater; mix until fully incorporated.
- Gently fold in dry ingredients until just mixed; then add fresh raspberries without over-mixing.
- Pour the batter into prepared pans and bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg