Lebanese Pistachio and Rose Water Swirl Cake
Experience a modern twist on traditional Lebanese flavors with this luscious Pistachio and Rose Water Swirl Cake. This moist cake is enveloped in fragrant rose water, layered with crunchy pistachios, and topped with a creamy yogurt frosting. Each bite is a celebration of aromatic sweetness, making it perfect for any occasion. Pair it with tea for a refined after-dinner treat!
ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1/2 cup milk
- 1/4 cup rose water
- 1 cup ground pistachios
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup Greek yogurt (for frosting)
steps
- 1.
Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- 2.
In a large bowl, cream the butter and sugar until light and fluffy.
- 3.
Beat in the eggs one at a time, mixing well after each addition.
- 4.
In a separate bowl, combine flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with milk and rose water.
- 5.
Reserve 1/2 cup of batter, then fold in ground pistachios into the remaining batter.
- 6.
Spoon the pistachio batter into the prepared pan and dollop the reserved batter on top. Use a knife to gently swirl the two batters together.
- 7.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- 8.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- 9.
For the frosting, mix Greek yogurt with a touch of honey and spread it over the cooled cake.
- 10.
Garnish with additional chopped pistachios and a drizzle of rose water. Serve and enjoy!
