Pistachio Rose Water Almond Cake -

Pistachio Rose Water Almond Cake

A delightful cake infused with the aromatic flavors of rose water and crunchy pistachios, perfect for any occasion.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American, Middle Eastern

Calories: 220

Ingredients Method Notes

Ingredients

Dry Ingredients

2 cups Almond flour Can be substituted with ground sunflower seeds for a nut-free version.
1 cup Sugar Use granulated sugar or coconut sugar for a less refined option.
1 tbsp Baking powder Ensure it’s fresh for the best results.
1 pinch Salt Rounds out the flavors nicely.

Wet Ingredients

3 large Eggs Provide structure and moisture; use flax eggs for a vegan option.
2 tbsp Rose water Key for floral aroma; vanilla extract can be used as an alternative.
1 cup Milk Any kind will do, dairy, almond, or oat milk work great.

Mix-ins

1 cup Chopped pistachios Adds crunch and flavor; can be substituted with other nuts.

Method

Preparation

Preheat your oven to 350°F (175°C) and grease a round cake pan.
In a mixing bowl, combine the almond flour, sugar, baking powder, and salt. Whisk until well blended.
In another bowl, whisk together the eggs, rose water, and milk until frothy.
Slowly add the wet ingredients to the dry ingredients, stirring gently until combined. Be careful not to overmix!
Gently fold in the chopped pistachios, ensuring they are evenly distributed throughout the batter.

Baking

Pour the batter into your prepared cake pan and smooth the top.
Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Notes

Quality rose water makes a noticeable difference; don’t overmix to avoid density; serve with whipped cream, ice cream, or fresh berries. Store in the fridge for up to 5 days or freeze for up to 3 months.