Description

A moist, fragrant pistachio cake with bursts of tart raspberries, topped with slivered pistachios and dried rose petals. This Middle Eastern-inspired dessert is both elegant and flavorful.

Ingredients

Units Scale

1 cup shelled unsalted pistachios
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1/4 teaspoon rose water
1/4 cup plain yogurt
3/4 cup fresh or frozen raspberries
2 tablespoons slivered pistachios (for topping)
1 tablespoon dried rose petals (for garnish)

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Instructions

Preheat oven to 350°F (175°C). Grease and line a round 8-inch cake pan.
In a food processor, pulse the pistachios until finely ground. Do not over-process into a paste.
In a medium bowl, whisk together ground pistachios, flour, baking powder, and salt.
In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
Stir in the rose water and yogurt.
Fold in the dry ingredients until just combined.
Gently fold in the raspberries.
Pour the batter into the prepared pan, smoothing the top. Sprinkle with slivered pistachios.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack. Garnish with dried rose petals before serving.

Notes

Use fresh raspberries when in season for best flavor and texture.
Do not overmix the batter after adding the flour to keep the cake light.
Rose water is potent—start with a small amount and adjust to taste.
Can be served with a dollop of whipped cream or a scoop of rose or vanilla ice cream.

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 18g
Sodium: 120mg
Fat: 19g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 2g
Protein: 6g
Cholesterol: 65mg