This rose water and pistachio cake is a delicate and fragrant treat, perfect for your next tea time. You will love its tender crumb and subtle floral notes, making it an elegant addition to any gathering. This recipe is a delightful choice among cake recipes for tea time, offering a unique flavor profile.
Key Ingredients & Substitutions
- All-purpose flour: Use a gluten-free all-purpose blend for a gluten-free option.
- Granulated sugar: Coconut sugar works as a less refined alternative.
- Eggs: Flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) can be used for a vegan option.
- Plain yogurt: Sour cream or buttermilk can be substituted.
- Rose water: Do not skip this; it’s essential for the signature flavor.
- Pistachios: Almonds or walnuts can be used for a different nutty flavor, but the green hue of pistachios is special.
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup plain yogurt
- 2 tablespoons rose water
- ½ cup shelled pistachios, finely chopped (plus more for garnish)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk (dairy or non-dairy)
- ½ teaspoon rose water
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Servings: 8-10 slices
- Calories per serving: Approximately 350 calories
- Tools needed: 8-inch round cake pan, mixing bowls, electric mixer (optional)
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan thoroughly, or line with parchment paper. This prevents sticking and ensures an easy release, a crucial step for many cake recipes for tea time.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for later use. This ensures all leavening agents are evenly distributed throughout your rose water and pistachio cake.
3. Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. You can use an electric mixer for this, or a whisk and some arm power. This step incorporates air, making your cake tender.
4. Add Wet Ingredients
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, plain yogurt, and 2 tablespoons of rose water. The batter might look slightly curdled, but don’t worry, it will come together.
5. Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough cake. Gently fold in the finely chopped pistachios.
6. Bake the Cake
Pour the batter into your prepared cake pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Baking until golden brown creates the perfect texture for this cake recipe for tea time.
7. Cool the Cake
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack. Allow it to cool completely before glazing. Patience here ensures your cake won’t break apart.
8. Prepare and Apply the Glaze
In a small bowl, whisk together the powdered sugar, milk, and ½ teaspoon rose water until smooth. Adjust the consistency with more milk if needed. Drizzle the glaze over the cooled cake and sprinkle with extra chopped pistachios.
Variation Ideas
- Add a pinch of cardamom to the batter for a warm, spicy note.
- Garnish with dried rose petals for an extra elegant touch.
- Layer with a thin spread of raspberry jam before glazing.
- Bake as cupcakes for individual servings, adjusting baking time.
Storage Instructions
Store your rose water and pistachio cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 5 days. This cake is best enjoyed at room temperature, so let it sit out for a bit if refrigerated.
Frequently Asked Questions (FAQ)
Q: Can you make this cake ahead of time?
A: Yes, you can bake this rose water and pistachio cake a day in advance. Store it unglazed in an airtight container at room temperature, then glaze it just before serving.
Q: What if you don’t have rose water?
A: Rose water is key to this recipe’s flavor. You can find it in most specialty food stores or online. Substituting it will change the dish significantly.
Q: Can you use other nuts instead of pistachios?
A: While pistachios offer a unique flavor and color, you can use finely chopped almonds or walnuts if preferred.
Q: How do you know when the cake is fully baked?
A: Insert a wooden skewer or toothpick into the center; if it comes out clean, your cake is ready.
Q: Is this cake suitable for beginners?
A: Absolutely! This recipe is straightforward and great for those new to baking cake recipes for tea time.
Q: How do you prevent the cake from sticking to the pan?
A: Always grease and flour your pan thoroughly, or line the bottom with parchment paper. This is a common tip for many cake recipes for tea time.