Description
A delicate and aromatic Rose Water Pistachio Cake featuring a moist, nutty pistachio and white chocolate batter infused with rose water, layered with creamy rose-flavored cream cheese icing, and elegantly decorated with rose petals. Perfect for special occasions or a refined afternoon tea treat.
Ingredients
Scale
Cake Ingredients
- 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
Icing Ingredients
- 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 for decoration
Instructions
- Preheat and Prepare Tin: Preheat your oven to 170°C (338°F) and line a 20cm round cake tin with baking parchment or grease to prevent sticking.
- Beat Butter and Sugar: In the bowl of a stand mixer, beat the softened butter, caster sugar, and rose water together until pale and creamy to incorporate air for a light texture.
- Combine Pistachio Butter and White Chocolate: In a separate bowl, mix the pistachio butter and melted white chocolate until smooth, then add this to the butter-sugar mixture and combine thoroughly.
- Add Eggs and Dairy: Add eggs one at a time, mixing well after each addition for an even batter. Then pour in the buttermilk or Greek yoghurt and mix until fully combined.
- Add Flour: Sift the self-raising flour into the batter and gently mix on low speed until smooth and homogeneous without overmixing.
- Bake the Cake: Transfer the batter to the prepared tin, smooth the top evenly, and bake for 50 minutes. Then cover loosely with foil and bake an additional 20-25 minutes, testing doneness with a skewer.
- Cool the Cake: Let the cake cool in the tin for a few minutes, then turn out onto a wire rack with the bottom side facing up to have a flat surface ideal for icing.
- Prepare Icing: Beat together icing sugar, unsalted butter, cream cheese, rose powder, and rose water until smooth and creamy using a stand or handheld mixer.
- Decorate: Spread the rose-flavored cream cheese icing evenly over the cake’s top and sides. Decorate with fresh, dried, or freeze-dried rose petals for an elegant finish.
- Serve and Store: Serve the cake to about 8 people. Store it refrigerated due to the cream cheese icing and bring to room temperature before serving for best flavor.
Notes
- Use a 20cm round cake tin for even baking.
- If you don’t have pistachio butter, you can make your own by blending shelled pistachios until smooth.
- Rose powder adds a subtle floral flavor and can be substituted with extra rose water if unavailable.
- Ensure butter and cream cheese are at room temperature for smooth icing.
- Bring refrigerated cake to room temperature before serving to enhance flavors and texture.
- Store leftover cake airtight in the refrigerator for up to 3 days.
Keywords: Rose water cake, pistachio cake, cream cheese icing, floral cake, elegant dessert, baking recipe