Pistachio Cake
Moist, luscious and chic, this pistachio cake is the perfect ending to a good meal. This melange of nutty aromatic flavors will for sure indulge your palate.
Pistachio Cake
Yield: 8
Ingredients
- 5 medium eggs
- 1/2 cup sugar
- 1 cup melted unsalted butter
- 1/4 cup flour
- 1/2 tsp baking powder
- 1 cup ground raw pistachios
- Zest of 1 lemon
- 1 tsp rose water
- 1/2 cup powdered sugar
- 1 tbsp fresh lemon juice
Instructions
- Preheat the oven to 340 degrees F (170 C).
- Grease the bottom of a round 9-inch cake pan.
- Place the eggs in the bowl of an electric mixer and whisk on high speed until light and fluffy (around 3 minutes).
- Gradually add in the sugar followed by the butter.
- Lower the speed to low medium and stir in the flour, baking powder, pistachios, lemon zest and rose water.
- Pour the cake mixture in the pan and bake in the heated oven for 30 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven, cover with a clean towel and let cool completely at room temperature.
- Invert the cake on a serving platter.
- Place the powdered sugar with the lemon juice in a small bowl. Whisk well until smooth. Pour over the cake.
- Garnish the cake with more pistachios and some rose petals.
- Slice, serve and enjoy!
