Pistachio Rose Cake Recipe

Introduction: 

Elevate your dessert game with the exotic flavors of pistachio and rose in this delightful pistachio rose cake recipe. With its moist and tender crumb and delicate floral notes, this cake is sure to impress your guests and leave a lasting impression. Follow along to learn how to create this elegant and delicious dessert that is perfect for any special occasion.

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Ingredients: 

For the Pistachio Rose Cake:

1 and 1/2 cups all-purpose flour

1 cup shelled pistachios, unsalted

2 teaspoons baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened

1 and 1/4 cups granulated sugar

3 large eggs, at room temperature

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/2 cup milk

1/4 cup rose water

Green food coloring (optional)

For the Pistachio Rose Buttercream Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

1/4 cup shelled pistachios, finely chopped

2-3 tablespoons rose water

Pink food coloring (optional)

For Garnish:

Shelled pistachios, chopped

Dried rose petals

Instructions:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

In a food processor or blender, pulse the shelled pistachios until finely ground into a powder. Set aside.

In a medium bowl, sift together the flour, ground pistachios, baking powder, and salt. Set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and almond extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk and rose water, beginning and ending with the dry ingredients. Mix until just combined. Add green food coloring, if desired, to achieve a pistachio green color.

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

For the Pistachio Rose Buttercream Frosting:

In a large mixing bowl, beat the softened butter until creamy.

Gradually add the powdered sugar, beating well after each addition, until smooth and fluffy.

Mix in the finely chopped pistachios and rose water until evenly incorporated. Add pink food coloring, if desired, for a subtle rose hue.

Assembly:

Once the cakes are completely cooled, place one cake layer on a serving plate or cake stand.

Spread a layer of pistachio rose buttercream frosting evenly over the top of the cake layer.

Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

Garnish the cake with chopped pistachios and dried rose petals for an elegant finishing touch.

Conclusion: 

This pistachio rose cake is a stunning and flavorful dessert that combines the nuttiness of pistachios with the delicate floral essence of rose water. With its beautiful presentation and exquisite taste, it's sure to be the star of any celebration. Treat yourself and your loved ones to this elegant and delicious cake and enjoy the delightful combination of flavors in every bite!