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

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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

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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.

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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.

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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.

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Assemble the cake: When cakes are completely cooled, frost with buttercream and decorate with chopped pistachios.

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