Pistachio Cake with Rose Water Cream – Recipe and Preparation Method

Pistachio Cake with Rose Water Cream – Recipe and Preparation Method

Pistachio cake with rose water cream is a delightful dessert, often served on happy occasions such as holidays, graduations, engagements, and weddings.

This cake is rich in nutrients and energy, thanks to its combination of pistachios, cream, and other wholesome ingredients. A 300-gram serving contains about 552 calories, 66.25 grams of carbohydrates, and 28.89 grams of fat.

Ingredients for Pistachio Cake with Rose Water Cream (Serves 6)

 

For the Cake:

• 200 g unsalted butter

• 1 cup fine sugar

• 1 ½ cups pistachios

• 1 ½ cups flour

• 1 teaspoon salt

• 1 ½ teaspoons baking powder

• 4 eggs

• 4 tablespoons water

For the Cream:

• 1 can sweetened condensed milk

• 3 cups water

• ¾ cup cornstarch

• 1 tablespoon water

• Rose water, to taste

Method of Preparation

1. Prepare the cake pan by greasing it with butter to prevent sticking. Preheat the oven to 170°C (340°F).

2. Finely grind the pistachios, then mix them with flour, salt, and baking powder. Set aside.

3. In a mixer, beat the butter and sugar until fluffy and light. Add the eggs one at a time, continuing to beat, then mix in rose water.

4. Gently fold the pistachio-flour mixture into the batter until well combined.

5. Pour the batter into the prepared cake pan. Bake for about 20 minutes in a lined sheet pan, then another 30 minutes in a round cake tin until fully cooked.

6. Prepare the cream: In a saucepan, whisk together the condensed milk, water, and cornstarch. Place over medium heat, stirring constantly until the mixture thickens and comes to a boil. Remove from the heat, add rose water, cover, and refrigerate until cooled.

7. Once the cake is baked and cooled, slice it horizontally into two layers. Spread the rose water cream between the layers, then cover the top with more cream.

8. Garnish with pistachios if desired, slice, and serve to guests for a luxurious, aromatic treat.