Description
A delightful Pistachio Rose Water Cake topped with a rich mascarpone frosting, perfect for celebrations and family gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup ground pistachios
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- 4 large eggs
- 3 tablespoons pure rose water
- 1 cup whole milk
- 1 cup unsalted butter, softened
- 2 cups mascarpone cheese
- 4 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, ground pistachios, and baking powder. Set aside.
- In a large mixing bowl, beat the butter and sugar until light and fluffy, about 5 minutes.
- Add the eggs one at a time, mixing well after each addition. Then stir in the rose water.
- Gently fold in the dry ingredients alternating with the milk.
- Divide the batter between the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- To make the frosting, beat the softened butter until creamy, then gradually add the mascarpone cheese and powdered sugar, mixing until smooth.
- Once the cakes have cooled, frost the top of one layer and sandwich with the second layer. Frost the top and sides, then finish with crushed pistachios.
Notes
Ensure all ingredients are at room temperature for best results. For stronger rose flavor, gently heat the rose water before mixing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
Keywords: pistachio, rose, cake, mascarpone, dessert, baking