Description
Looking for an easy and elegant dessert? This quick and healthy rosewater pistachio cake is fragrant moist and full of floral charm. It’s the best idea for special events, tea parties, or everyday indulgence simple, beautiful, and beginner-friendly too!
Ingredients
Scale
- 1 cup ground pistachios
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 3 large eggs
- ½ cup plain yogurt
- ½ cup unsalted butter (melted)
- 1 tablespoon rosewater
- 1 teaspoon vanilla extract
- 2 tablespoons honey
- 2 tablespoons chopped pistachios (for topping)
Instructions
- Preheat oven to 350°F. Grease and line a 9-inch round cake pan.
- Whisk ground pistachios, flour, baking powder, and salt in a bowl.
- In another bowl, beat sugar and eggs until light. Mix in yogurt, melted butter, rosewater, and vanilla.
- Fold dry ingredients into wet until just combined.
- Pour batter into pan and bake for 35–40 minutes.
- Cool cake in pan 10 minutes, then turn onto a wire rack.
- Warm honey and brush over the top. Sprinkle with chopped pistachios.
Notes
- Pulse whole pistachios in a food processor if needed.
- Let the cake rest for best flavor development.
- Use lemon zest if omitting rosewater.
- Store at room temp or refrigerate for longer shelf life.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg