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Pistachio Rose Love Cake – A Beautiful and Elegant Floral Dessert

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A fragrant pistachio rose cake featuring tender, nutty layers complemented by delicate floral rosewater and luscious frosting. An elegant dessert perfect for celebrations, afternoon tea, or special occasions.

Ingredients

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 cup finely ground unsalted pistachios
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup whole milk
  • 2 teaspoons rosewater
  • 1 teaspoon vanilla extract
  • Optional green food coloring
  • 1 cup unsalted butter, softened, for frosting
  • 3 1/2 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon rosewater, for frosting
  • 1/4 cup chopped pistachios, for decoration
  • Edible dried rose petals, for decoration

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. Finely grind the pistachios in a food processor, taking care not to process them into a paste.
  3. In a medium bowl, whisk together the flour, ground pistachios, baking powder, and salt.
  4. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, approximately 3–5 minutes.
  5. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and rosewater.
  6. Gradually add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Mix just until combined. Add a small amount of green food coloring if desired.
  7. Divide the batter evenly between the prepared cake pans and smooth the tops.
  8. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cakes to cool in their pans for 10 minutes, then transfer to a wire rack to cool completely.
  10. Prepare the frosting by beating the softened butter until creamy. Gradually add the powdered sugar, followed by the heavy cream and rosewater. Beat until light and fluffy.
  11. Place one cooled cake layer on a serving plate. Spread an even layer of frosting over the top.
  12. Position the second cake layer on top and cover the cake with the remaining frosting, smoothing the top and sides.
  13. Decorate with chopped pistachios and edible dried rose petals. Refrigerate briefly to set the frosting before slicing and serving.

Notes

  • This is an adapted pistachio rose cake recipe, not a verified transcription of the linked webpage.
  • Use unsalted, shelled pistachios for the best flavor and control over saltiness.
  • Rosewater varies in strength between brands. Start with a smaller amount if you prefer a subtle floral flavor.
  • Avoid overprocessing the pistachios, as their natural oils can turn the mixture into pistachio butter.
  • For an attractive natural green color, use high-quality pistachios and avoid excessive food coloring.
  • Ensure the cake layers are completely cool before frosting to prevent the buttercream from melting.
  • Store the frosted cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving.
  • Decorate with food-grade edible rose petals only.

Nutrition

Find it online: https://yumfamilyrecipes.com/pistachio-rose-love-cake-a-beautiful-and-elegant-floral-dessert/