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Perfect Rose Water Pistachio Cake with Cardamom Cream Frosting

rose water pistachio cake - featured image
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A delicate and flavorful cake combining the nutty crunch of pistachios with the floral notes of rose water, topped with a warm, aromatic cardamom cream frosting. This easy-to-make cake is perfect for special occasions or a cozy treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) whole milk
  • 1 tbsp rose water
  • 1 tsp vanilla extract
  • 3/4 cup (90g) chopped pistachios, unsalted and shelled
  • 8 oz (227g) cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 tsp ground cardamom
  • 1 tsp rose water
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. Using a mixer, beat softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in milk, rose water, and vanilla extract until combined.
  6. Gradually add dry ingredients to wet mixture in three parts, mixing gently after each addition until just combined.
  7. Fold in chopped pistachios gently with a spatula.
  8. Divide batter evenly into prepared pans, tap pans to release air bubbles.
  9. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  11. For frosting, beat cream cheese and softened butter until smooth.
  12. Gradually add powdered sugar, then mix in ground cardamom, rose water, and vanilla extract until creamy and fluffy.
  13. Place one cake layer on a serving plate, spread a generous layer of frosting.
  14. Top with second cake layer and cover with remaining frosting.
  15. Garnish with extra chopped pistachios.
  16. If frosting is too soft, refrigerate for 15 minutes before spreading.

Notes

Use room temperature eggs and butter for best results. Be gentle when folding in pistachios to keep the batter light. Use quality rose water for natural floral flavor. Test cake doneness starting at 28 minutes with a toothpick. Chill frosting if too soft before spreading. Bake layers sequentially if only one pan is available and cool completely before frosting.

Nutrition

Keywords: rose water cake, pistachio cake, cardamom frosting, floral cake, nutty dessert, easy cake recipe, homemade frosting

Find it online: https://blairrecipes.com/perfect-rose-water-pistachio-cake-recipe-easy-homemade-cardamom-cream-frosting/