As whimsical as it sounds; pistachio-rose is an amazingly delicious and exotic flavour combination. Archetypically Middle Eastern, rose and pistachio cakes and desserts are pretty common in UAE these days. Thereby I had to share my version of this classic Arabic flavour profile in a butter cake.
The recipe calls for ground pistachios, but the best flavour comes out of the roasted ones. Coarsely grind your pistachios and spread them out on a cookie sheet or any baking tray. Pop it in the oven at 180 degree Celsius for about 10-15 minutes. Once done let them come to room temperature before adding them to your cake batter.
The second significant ingredient is rose. Get some fresh juicy rose petals. Roughly shred them with your fingers. Do not use a knife on these delicacies. Poach them with some sugar and water. Allow the poached petals to cool before you add them to your batter.
This cake promises to be an absolute prize winner amongst your desserts this festival season. A rich, buttery, moist, nutty, pistachio green cake with a fragrant, light, pink whipped rose topping together makes an effortlessly elegant cake. Top it with some chopped pistachios and fresh rose petals……and  Ta da…..!!
there you have an eye catcher on your desert table.

Pistachio Rose Cake
Serves 8
Print
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Ingredients
  1. 150 grams butter
  2. 3 eggs
  3. 3 tablespoons canola oil
  4. 3/4 cup pistachio finely ground and roasted
  5. 3/4 cup castor sugar
  6. 1 cup self raising flour
  7. 1/4 teaspoon baking soda
  8. 1/8 teaspoon pistachio extract or pistachio essential oil
  9. 1/2 tablespoon rose water
  10. 1/3 cup Greek yogurt
  11. 1/4 cup shredded rose petals
  12. 1/2 cup water
  13. 1/4 cup sugar
  14. TOPPING
  15. 200 grams whipped cream
  16. 1/4 cup icing sugar
  17. Rose essence few drops
  18. Pink color few drops
Instructions
  1. Place shredded rose petals, 1/4 cup sugar and water in a saucepan. Cook till syrup thickens. Let cool.
  2. Grease an 8x8 inch cake pan. Preheat oven at 180 degrees Celsius.
  3. Sift together self raising flour and baking soda.
  4. Cream butter and sugar till light and fluffy. Beat in eggs, pistachio extract and rose water, mixing well after each addition.
  5. Finally stir in the flour mix, roasted ground pistachio and the poached rose petals with the syrup.
  6. Whisk in the Greek yogurt.
  7. Pour the batter in the prepared pan and bake for 30-35 minutes or till a skewer inserted in comes out clean.
Adapted from My Secret Bakes
Adapted from My Secret Bakes
My Secret Bakes-Nazeeha Khan http://mysecretbakes.com/