Description
A delightful cake featuring a harmonious blend of pistachio and rosewater, layered with creamy mascarpone frosting.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup finely ground pistachios
- 1 ½ teaspoons baking powder
- ½ cup milk
- 2 tablespoons rosewater
- 1 cup mascarpone cheese
- 1 tablespoon extra sugar for frosting
Instructions
- Preheat your oven to 350°F (175°C).
- In a food processor, grind the finely chopped pistachios until they resemble crumbs, and set aside.
- Cream the unsalted butter with granulated sugar until light and fluffy.
- Add in the eggs, one at a time, mixing well after each addition.
- Incorporate the ground pistachios, then alternately mix in the flour and milk until just combined.
- Stir in the rosewater for a floral note.
- Pour the batter into a greased 9-inch round cake pan and bake for 25–30 minutes.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whip together mascarpone cheese and sugar until smooth. Store in the refrigerator until ready to frost.
- Once cooled, frost the cake and top with chopped pistachios and edible flowers if desired.
Notes
Ensure ingredients are at room temperature for better mixing. Avoid overmixing to maintain a fluffy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: pistachio cake, rosewater cake, mascarpone frosting, dessert recipe, family favorite, celebration cake