Description
A delightful cake blending earthy pistachios with aromatic rose water, topped with rich mascarpone frosting.
Ingredients
Scale
- 1 cup pistachios, finely chopped
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 2 teaspoons rose water
- 1 cup mascarpone cheese
- 1 cup powdered sugar
- Salt to taste
Instructions
- Preheat the Oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Gradually add dry ingredients, alternating with rose water.
- Fold in chopped pistachios.
- Divide batter between pans and bake for 25–30 minutes.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For frosting, beat mascarpone with powdered sugar and rose water until smooth.
- Assemble the cake with frosting between layers and on top.
- Serve and enjoy!
Notes
Ensure the cake cools completely before frosting to avoid melting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 50mg
Keywords: cake, pistachio, dessert, rose water, mascarpone