Description
Pistachio Raspberry Rosewater Cake is a stunning dessert that beautifully marries the nutty richness of pistachios with the bright tartness of fresh raspberries, all enhanced by fragrant rosewater. Each slice of this moist and elegantly layered cake transports you to a blooming garden, making it the perfect centerpiece for any celebration or gathering. With its vibrant colors and delightful flavors, this cake not only impresses guests but also leaves them craving more. Ideal for birthdays, weddings, or even an afternoon tea, this creation offers a unique taste experience that combines elegance with indulgence.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup shelled pistachios (finely ground)
- 1 cup fresh raspberries
- ½ cup rosewater
- 3 teaspoons baking powder
- 4 large eggs
Instructions
- Preheat your oven to 350°F (175°C). Grease two round baking pans and line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and ground pistachios; set aside.
- In a large bowl, cream together sugar and eggs until light and fluffy. Gradually add rosewater.
- Slowly combine dry ingredients into wet mixture without overmixing. Gently fold in raspberries.
- Divide batter between pans; bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in pans for ten minutes before transferring to wire racks. Frost as desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg