Description
This Rose Water Pistachio Cake is a delicate and elegant dessert featuring the floral notes of rose water and powder combined with the rich flavors of pistachio butter and white chocolate. Moist and tender, it’s topped with a smooth rose-flavored cream cheese icing and garnished with beautiful rose petals, perfect for special occasions or afternoon tea.
Ingredients
Scale
Cake Batter
- 200g unsalted butter, softened
- 200g caster sugar
- 1 tsp rose water
- 120g pistachio butter
- 60g white chocolate, melted
- 3 eggs
- 120ml buttermilk or 120g plain Greek style yoghurt
- 200g self-raising flour
Rose Cream Cheese Icing
- 200g icing sugar (confectioners)
- 125g unsalted butter, at room temperature
- 120g cream cheese, at room temperature
- 2 tsp rose powder
- 1 tsp rose water
Decoration
- Fresh, dried, or freeze-dried rose petals
Instructions
- Preheat and prepare: Preheat your oven to 170°C (338°F) and line a 20cm round cake tin with baking parchment or grease it well to prevent sticking.
- Cream butter and sugar: In the bowl of a stand mixer, beat the softened butter, caster sugar, and rose water together until the mixture is pale and creamy, incorporating air to achieve a light texture.
- Combine pistachio and white chocolate: In a separate bowl, mix the pistachio butter with the melted white chocolate until smooth, then add this to the butter and sugar mixture and blend thoroughly.
- Add eggs and dairy: Add the eggs one at a time, mixing well after each addition to ensure an even batter. Pour in the buttermilk or Greek yoghurt and mix until fully combined.
- Fold in flour: Sift the self-raising flour into the mixture and gently mix at low speed until the batter is smooth and uniform, taking care not to overmix to maintain a tender crumb.
- Bake the cake: Pour the batter into the prepared tin, smoothing the surface. Bake for 50 minutes, then cover loosely with foil and bake for another 20-25 minutes or until a skewer inserted in the center comes out clean.
- Cool the cake: Let the cake cool in the tin for several minutes before turning it out onto a wire rack. Place the cake with the flat bottom side facing up for icing.
- Prepare icing: Using a mixer, beat together the icing sugar, unsalted butter, cream cheese, rose powder, and rose water until smooth and creamy.
- Ice and decorate: Spread the rose-flavored cream cheese icing evenly over the top and sides of the cooled cake. Decorate with fresh, dried, or freeze-dried rose petals for an elegant finish.
- Serve and store: Serve the cake at room temperature for the best flavor. Store in the refrigerator due to the cream cheese icing and bring back to room temperature before serving. This cake serves about 8 people.
Notes
- Use soft unsalted butter for smooth mixing.
- Covering the cake with foil halfway through baking prevents over-browning.
- Rose powder enhances the floral flavor of the icing but is optional if unavailable.
- Allow the cake to cool completely before icing to avoid melting the frosting.
- Store the cake in the refrigerator and bring to room temperature before serving for optimal taste and texture.
- Substitute buttermilk or Greek yoghurt based on preference; either works well for moisture.
Keywords: Rose Water Cake, Pistachio Cake, Floral Cake, Cream Cheese Icing, White Chocolate Cake, Dessert, Elegant Cake