Description
A delightful cake infused with rose water and topped with pistachios and dried rose petals.
Ingredients
Scale
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup plain yogurt
- 1 teaspoon rose water
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon ground cardamom
- ¼ teaspoon salt
- Zest of 1 orange
- ¼ cup honey
- 2 tablespoons lemon juice
- 1 tablespoon rose water
- ¼ cup pistachios, chopped
- 1 tablespoon dried rose petals
Instructions
- Preheat oven to 350°F (175°C) and grease a round cake pan.
- In a bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in yogurt, rose water, and vanilla extract.
- In a separate bowl, whisk together all-purpose flour, almond flour, baking powder, cardamom, salt, and orange zest.
- Gradually fold dry ingredients into the wet mixture until just combined.
- Pour batter into the prepared cake pan and smooth the top.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- While the cake bakes, warm honey, lemon juice, and rose water in a small saucepan to make the syrup.
- Once the cake is done, poke holes in the top and pour warm syrup slowly over the cake.
- Sprinkle with chopped pistachios and dried rose petals. Let cool before serving.
Notes
- This cake pairs beautifully with a cup of tea.
- Store any leftovers in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg