Description
A delightful cake combining the rich flavors of pistachios, refreshing orange zest, and fragrant rosewater, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups (180g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3 large eggs
- Zest of 2 oranges
- 1/4 cup (60ml) fresh orange juice
- 1/2 cup (60g) finely chopped pistachios
- 1/4 cup (60ml) milk
- 1 tsp rosewater
For the syrup, you will need:
- 1/4 cup (60ml) water
- 2 tbsp sugar
- 1 tsp rosewater
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the orange zest, fresh orange juice, and rosewater.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Fold in the finely chopped pistachios.
- Pour the batter into a greased and lined 9-inch round cake pan.
- Bake for 40 to 45 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small saucepan, combine water, sugar, and rosewater to make the syrup. Bring to a gentle boil until the sugar dissolves.
- Poke holes in the cooled cake and pour the warm rose syrup over it, allowing it to soak in.
Notes
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to a week or freeze for up to 3 months.
- Experiment with different nuts or citrus flavors for variations.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Pistachio, Orange, Rose Syrup, Cake, Dessert