Description
A delightful cake blending earthy pistachios with fragrant rose water, topped with creamy mascarpone frosting.
Ingredients
Scale
- 1 cup pistachios, shelled and unsalted
- 2 cups all-purpose flour (or gluten-free flour)
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 3 large eggs (or flax eggs/applesauce as substitutes)
- 1/4 cup rose water (or orange blossom water)
- 2 teaspoons baking powder
- 1 cup milk (dairy or plant-based)
- 1 cup mascarpone cheese
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
- In a mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well; then blend in the rose water.
- Sift together the flour, baking powder, and salt in another bowl. Gradually add the dry ingredients to the wet mix, alternating with milk until smooth. Fold in crushed pistachios.
- Divide batter between prepared pans and smooth tops. Bake for 25-30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to wire racks.
- In a bowl, mix mascarpone cheese, powdered sugar, and a splash of rose water for the frosting until smooth.
- Once cakes are completely cool, layer the first cake on a plate, spread a layer of frosting, then top with the second cake and frost the top and sides.
- Garnish with whole pistachios or edible flowers and chill for 30 minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for up to three days. The flavors will deepen as it rests.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 26g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 90mg
Keywords: cake, dessert, pistachio, rose water, mascarpone, family recipe