This Pistachio and Rosewater Cake is made with freshly ground pistachios, pureed dried apricots and fragrant rosewater. What you end up with is a beautifully moist and aromatic cake that is not only exquisite to look at but exquisite to eat. It is also incredibly easy to make as almost all the work is done in a food processor!
Some flavour combinations are just magical. Pistachio, apricot and rosewater are a perfect example of when flavours, balanced correctly, work harmoniously together. In this cake, you can taste each of these ingredients yet they do not overpower one another. This cake may be fragrant but it is subtle and just so beautiful to eat.
Ground pistachios and puréed dried apricots (that have been simmered in water to soften) are what make this cake so tender and moist whilst still adding texture. The grinding and pureeing is all done in a food processor so it is very easy and takes no time at all. You then add the rest of the ingredients to the food processor, give it a whiz and then you are ready to bake!
The flavour of rosewater is imparted in three stages. First, you add a touch of rosewater to the batter. You then pour a sticky rosewater syrup onto the hot cake once it is out of the oven and allow to absorb. This adds even further moisture and flavour to the cake. Finally, a rosewater glaze is drizzled over the top of the cake once it has cooled. I know what you must be thinking…isn’t the rosewater overpowering? Trust me, it isn’t! By adding small amounts in layers the flavour is balanced and not too over the top.
To serve, I like to garnish it with chopped pistachios and dried edible rose petals. This cake really is a showstopper and is perfect for a special occasion or when you just want to make a truly stunning cake!
Why you will love this Pistachio and Rosewater Cake
- It is quick and easy to make: This is another one of those cakes that requires minimal effort but looks like you have spent AGES preparing it. As I have already mentioned, all the hard work is done in a food processor making it very simple and speedy to make.
- You can make it in advance: This cake is perfect if you need to bake in advance. In fact, I actually think this cake tastes better after a couple of days as the flavours seem to enhance with time. Rest assured, this cake will be as tender and moist on day five as it was on the day it was baked!
- It is perfect for any occasion: You can enjoy this cake any time of day (trust me, I have!) – it is equally perfect with a cuppa for morning or afternoon tea as it is as an impressive dessert after a dinner.
What you will need
Equipment
- A food processor and a 20cm springform cake tin.
Ingredients
- Dried apricots: I like to use the soft dried apricots as their flavour is more mellow and they are easier to puree before adding to the batter.
- Shelled pistachios: When ground into a meal and added to a batter, the pistachios impart the most beautiful flavour as well as providing moisture and texture to the cake.
- Plain (all-purpose) flour: This cake has equal parts ground pistachios and plain (all-purpose) flour.
- Baking powder: This leavening agent prevents the cake from being too dense and heavy by giving it some lift!
- Caster sugar: You don’t need much sugar in this recipe as you have the natural sweetness from the apricots and we can’t forget about the rosewater glaze AND rosewater icing!
- Rosewater: Use this beautifully aromatic floral water sparingly – use too much and it can overpower the rest of the flavours. A dash of rosewater goes a long way and creates the most fragrant cake. You can buy rosewater from middle eastern and speciality supermarkets.
- Ground cardamon: This is another stunning flavour profile that works beautifully with pistachios, apricots and rosewater. You should be able to find ground cardamon in the spices section of most supermarkets.
- Eggs: They should be at room temperature before you begin.
- Rice Bran Oil (or other flavourless oil): Oil is used in place of butter in this recipe.
- Icing (confectioners) sugar & Milk: These ingredients are used in the rosewater glaze.
- Extra pistachios and dried edible rose petals: I like to garnish the cake with these before serving.
How to make this Pistachio and Rosewater Cake
- Simmer the dried apricots and water in a saucepan until the apricots are soft. Puree apricots in a food processor until smooth.
- In the food processor, blitz pistachios until they become a fine meal. Add apricots, flour, baking powder, ground cardamon, caster sugar, eggs and oil. Process until smooth.
- Add rosewater and pulse to combine.
- Pour into prepared tin and bake.
- Make rosewater syrup. Pour over hot cake.
- Make rosewater glaze. Drizzle over cooled cake. Garnish with chopped pistachios and dried edible rose petals.
- Enjoy!
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Pistachio and Rosewater Cake
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Total Time: 1 hour, 5 minutes
- Yield: 12 1x
- Category: Cakes
Description
This stunning cake is made with freshly ground pistachios, pureed dried apricots and fragrant rosewater. It is incredibly easy to make as almost all the work is done in a food processor!
Ingredients
Cake
- 100g soft dried apricots
- 3/4 cup water
- 3/4 cup shelled pistachios
- 3/4 cup (110g) plain (all-purpose) flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cardamon
- 3/4 cup caster (superfine) sugar
- 1 teaspoon rosewater
- 3 eggs, at room temperature
- 1/2 cup rice bran oil (or any other flavourless oil)
Rosewater Syrup
- 1/2 cup (115g) caster (superfine) sugar
- 3/4 cup water
- 1/2 teaspoon rosewater, or to taste
Rosewater Glaze
- 3/4 cup (95g) icing (confectioners) sugar, sifted
- 1 – 2 tablespoons milk
- 1 teaspoon rosewater, or to taste
To Garnish (optional)
- 1/4 cup shelled pistachios, finely chopped
- Dried edible rose petals
Instructions
- Preheat oven to 180C conventional or 160C fan-forced. Grease and line a 20cm springform cake tin with baking (greaseproof) paper.
- In a small saucepan, simmer dried apricots and the water until the apricots are soft and plump. Be careful not to allow all the water to evaporate as the apricots can burn (add a little more water if need be). Set aside to cool slightly.
- In a food processor, blitz the pistachios until they form a meal (similar to the consistency of almond meal). Add the apricots, flour, baking powder, ground cardamon, sugar, eggs and oil. Process until you get a smooth batter. Add the rosewater and pulse until just combined.
- Pour batter into prepared tin and bake for 40 to 45 minutes, or until a skewer comes out clean when tested.
- At the 30 minute mark of baking, make the rosewater syrup by combining all the ingredients in a small saucepan. Bring the mixture to the boil and then reduce heat and simmer for 5 minutes or until it becomes syrupy.
- As soon as the cake is out of the oven (while it is still in the cake tin), use a toothpick or skewer to pierce holes in the top of the cake. Carefully pour the hot rosewater syrup over the hot cake a little at a time – wait for the cake to absorb the syrup before adding more. Allow the cake to cool completely in the tin on a wire rack.
- Meanwhile, make the rosewater glaze by combining the icing sugar, rosewater and milk until you get a smooth, pouring consistency.
- When the cake is cool, turn the cake out onto serving plate. Drizzle the glaze over the top of the cake and garnish with extra chopped pistachios and edible dried rose petals, if using.
Notes
- Storage: Store in an airtight container in the fridge for up to 5 days.
- If you prefer, you can skip the glaze altogether and simply dust the cooled cake with icing sugar. It won’t have quite the effect of a drippy glaze but it will still be beautiful to eat.
Keywords: Pistachios, cake, rosewater, apricots
Stunning looking cake ! I am sure it tastes great too
★★★★★