Ingredients
1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs, room temperature
1/2 cup whole milk
1 1/2 tsp baking powder
1/4 tsp salt
2 tbsp fresh orange zest
1 1/2 tsp pure rosewater
1/2 cup raw pistachios, finely chopped
1/2 tsp vanilla extract
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
Step 3: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, orange zest, and rosewater.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients.
Step 6: Gently fold in half of the chopped pistachios into the batter.
Step 7: Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle the remaining pistachios over the top.
Step 8: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Ensure your eggs and butter are at room temperature for the best emulsion. Do not use rose oil; it is much stronger than rosewater.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Baked Goods
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 365 kcal
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: rosewater cake, orange zest, pistachio cake, floral desserts, mediterranean baking
