Pistachio Rose Cornflower Cake
"Pistachio Rose Cornflower CakeA unique floral cake made with ground pistachios and a hint of rose water."
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Indulge in a unique floral cake made with ground pistachios, delicate rose water, and edible cornflowers. The perfect balance of nutty, floral, and sweet flavors in every bite.
ingredients
- 2 cups shelled pistachios
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 tsp rose water
- Edible cornflowers, for garnish
steps
- 1.
Preheat the oven to 350°F and grease a 9-inch round cake pan.
- 2.
In a food processor, pulse pistachios until finely ground.
- 3.
In a bowl, whisk together ground pistachios, flour, baking powder, and salt.
- 4.
In another bowl, cream butter and sugar until light and fluffy.
- 5.
Beat in eggs one at a time, then add vanilla extract.
- 6.
Gradually mix in the dry ingredients, alternating with milk.
- 7.
Stir in rose water.
- 8.
Pour the batter into the prepared pan and bake for 30-35 minutes.
- 9.
Let the cake cool before decorating with edible cornflowers.
- 10.
Serve and enjoy!
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