Looking for a recipe that will make your taste buds dance with delight? Look no further than our Pistachio Rosewater Cake Recipe!
This recipe is perfect for anyone who loves the delicate and floral flavor of rosewater, combined with the nutty crunch of pistachios.Our recipe is easy to follow and produces a moist and fluffy pound cake that is perfect for any occasion.
The rosewater adds a subtle, sweet fragrance to the cake, while the pistachios provide a satisfying crunch that pairs perfectly with the soft texture of the cake.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1/2 cup shelled pistachios, chopped
- 1 tsp rosewater
- Pink food coloring (optional)
For the glaze:
- 1 cup powdered sugar
- 1 tbsp rosewater
- 1-2 tbsp milk
Instructions:
1. Preheat your oven to 350°F (180°C). Grease a 9x5 inch loaf pan with butter or cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. In a small bowl, whisk together the buttermilk, vanilla extract, and rosewater.
6. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture. Mix until just combined.
7. Fold in the chopped pistachios and pink food coloring (if using).
8. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. While the cake is cooling, make the glaze by whisking together the powdered sugar, rosewater, and milk. Add more milk if needed to achieve desired consistency.
11. Drizzle the glaze over the cooled cake and serve.
Enjoy your Pistachio Rosewater Cake!
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