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Pistachio and rose water cake

Pistachio and rose water cake

Published on December 16, 2020 | In | By
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Delicate flavours with a cream cheese frosting ? What’s not to love about that !!! do you know what I love about this cake the most ? It’s going to sound silly but I just love the name 🙂

Pistachio and rose… a pleasant green and a pretty pink,happy colours which uplift the mood. I have made this cake so often in the past using home made rose water. Home made rose water has such a lovely pink hue unlike the colourless commercially bottled ones. But the garden is bereft of pink (paneer) roses at the moment so no rose syrup this time around.

What we do however, in the absence of a syrup, is add a luscious cream cheese and honey frosting which is just super delicious. The saltiness of the cream cheese goes so dreamily with the flavour of the pistachio and the heady fragrance of the rose water. It is so mild and delicate that it does bring about a state of bliss while eating.

 

The reason I don’t make it often is because of the fear of not being able to resist having more than one slice. so when we have cake monsters around ,ready to have their fair share and maybe a little extra, then it’s the perfect time to get baking this yummy recipe !

Also the festive green is perfect for this season.

 

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Ingredients

  • Butter- 1 C + 2Tbsp(soft)
  • (Castor sugar) Palm sugar powder- 1 C +2 Tbsp
  • Emmer flour-2 C
  • Baking powder-4 tsp
  • Salt-1 tsp
  • Rose water- 3 tsp + 1tsp
  • Eggs -4 (Free range)
  • Pistachio - 1/4 C (powdered)
  • FROSTING
  • Cream cheese- 1 C
  • butter-1/4C
  • Honey- 3 Tbsp or to taste
  • Rose water-1 tsp

Instructions

  1. Grease and line a loaf pan or a round cake pan
  2. Pre-heat oven to 180 degrees C . Sift the flour, baking powder and salt into a medium sized bowl and set aside.
  3. In a large mixing bowl , add the butter, sugar, eggs, 3 tsp rose water and sifted ingredients
  4. Beat on high with an electric whisk until the batter is pale and smooth
  5. Fold in 2 Tbsp of powdered pistachios, leave the rest to sprinkle over the frosting.
  6. Spoon into prepared cake tin and bake until it is golden and a skewer inserted in the centre comes out clean. Let cool on a wire rack.
  7. FOR THE FROSTING; Beat the butter with the honey and rose water until light and creamy. Add the cold cream cheese and beat again quickly until it is soft and fluffy. Do not over beat. Taste and adjust.
  8. Spread over the cooled cake generously. Garnish with the remaining pistachio powder.

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