Bake this fluffy pistachio cake and frost it with a delicious rosewater frosting!
This recipe uses the one-bowl method, where you first beat the dry ingredients with the soft butter, and then you add the wet ingredients.
This produces a very soft, velvety cake with a melt-in-your-mouth texture
1. Ground the pistachios in a food processor with some of the sugar and the flour.
2. Combine the dry ingredients with the butter in the bowl of your electric mixer
3. Combine the wet ingredients in another bowl.
4. Add the wet ingredients to the bowl of your mixer in two batches while mixing.
5. Bake the cakes.
How do you enhance the pistachio flavor?
Add vanilla extract and ground cardamom (you could also use a tiny bit of lemon zest and a pinch of cinnamon).
Also, roasting fresh pistachios helps to intensify their flavor by far.
Make the rosewater buttercream
Beat the butter and the sugar until very fluffy.
Add the salt, the vanilla, the food coloring, and two tablespoons rosewater and beat to incorporate.
Assemble the cake:
When cakes are completely cooled, frost with buttercream and decorate with chopped pistachios.
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