Here’s a beautiful and flavorful recipe for Rosewater Pistachio Cake! This cake combines the delicate floral notes of rosewater with the rich, nutty flavor of pistachios, creating a light yet decadent dessert perfect for any occasion.

Title: Rosewater Pistachio Cake

Description: Rosewater Pistachio Cake is a light, moist cake that beautifully balances the flavors of floral rosewater and earthy pistachios. The cake is soft and tender with a subtle sweetness, and it’s topped with a rosewater glaze and pistachio crumbs for a perfect finish. This cake is ideal for special celebrations, tea parties, or whenever you’re in the mood for something elegant and unique.

Ingredients:

For the Cake:

• 1 cup unsalted pistachios (shelled)
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 2 tbsp rosewater
• 1/2 cup whole milk (or buttermilk for added richness)
• 1/2 cup Greek yogurt (or sour cream for extra moisture)

For the Rosewater Syrup:

• 1/4 cup water
• 1/4 cup granulated sugar
• 1 tbsp rosewater

For the Glaze (optional):

• 1/2 cup powdered sugar
• 1 tbsp rosewater
• 1-2 tsp milk (to thin the glaze if necessary)

For Garnish:

• Crushed pistachios
• Edible rose petals (optional)