Who else is not a big fan of winter? This year it has been especially cold in Sydney and the rains haven’t made it any easier. I can’t wait for Spring and it’s abundant produce. Meanwhile, there are apples, oranges, pears, pomegranates and persimmons that I’ve already baked with (you may have seen them on Instagram) and now I’m turning back to my favourite cosy flavours. Pistachio and Rosewater. I have a few different cakes with the same combo already on the blog but seriously it’s always so good and there is always another new version waiting to be created.
This cake is an absolute celebration of pistachios. There is a lot of it in the cake, hence the natural green hue. Also it can be easily made into a gluten free version by substituting plain flour for gluten free flour.
The buttercream is not essential but adds a nice, creamy and floral touch to the dense cake. My husband avoids the frosting so he scrapes it off but said that he still loved the cake just the way it was.
Pistachio Cake with Rosewater Buttercream
Makes a 7 inch round cake
220 g unsalted butter
3/4 cup plus 2 tbsp castor sugar
4 eggs, lightly beaten
120 g almond meal (ground almonds)
120 g pistachio meal (ground pistachios)
50 g (approx 1/2 cup) plain flour
1 tbsp grated orange zest (optional)
Rosewater Buttercream
125 g unsalted butter
1 and 1/2 cup icing sugar
1 tbsp milk
1/2 tsp rosewater
pink gel food colour
Preheat oven to 180 degrees C (160 degrees C for fan forced ovens. Grease the base and sides of a 7 inch round pan and line the base with baking paper.
Beat the butter an sugar in a large bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add the ground nuts, flour and orange zest. Stir well to mix until combined.
Pour batter into prepared pan. Bake for 50-60 minutes or until a skewer inserted in the middle comes out clean. Remove from oven, leave aside for 5 minutes, then gently turn the cake onto a wire rack to cool completely.
Once cool, pipe or spread with rosewater buttercream. Enjoy!
To make the rosewater buttercream, Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until combined.
Add the rosewater and pink food colour and mix till uniform.
Oh Sonali, this has to be one of my favorite cakes that I’ve not yet tasted but just the thought of pistachio and rose water makes me happy! We saw a similar recipe on the show, “The Great British Baking Show” and I was smitten. Again, your captures make this a must-have recipe! Be well my friend!