Pistachio Rose Cake

Ingredients:

For the cake

• 1 1/3 cup (150g) finely chopped pistachios
• 1 cup (100g) almond meal
• 1 cup (170g) fine semolina
• 1 1/4 tsp baking powder
• pinch of salt
• 1 tsp cardamom powder
• 1 cup (227g) butter, at room temperature
• 1 1/2 cup (300g) sugar
• 4 large eggs
• 2 tbsp rose water

for the rose cream:

• 1 cup heavy cream
• 1 cup sour cream
• 1/2 cup powdered sugar, sifted
• 1 tbsp rose water
• 2-3 drops of beet juice or 1 drop of pink food coloring
• 50g chopped pistachios, for garnish
• enough rose petals to decorate the cake

Instructions

For the cake

1. Preheat oven to 325°F/160°C, butter a 9-inch/23-centimeter baking pan, and put aside (I used two smaller cake pans, 7″ and 6″)
2. Combine all of the dry ingredients, except the sugar, in a medium mixing basin.
3. Cream the butter and sugar in the bowl of your electric mixer fitted with the paddle attachment until soft, but not overmixed.
4. One at a time, beat the eggs until fully incorporated after each addition. Pour in the rosewater.
5. Remove the mixing bowl from the mixer and fold in the dry ingredients in three or four batches.
6. Pour the cake batter into the pan that has been prepared.
7. Place the cake pan on a baking tray and bake for 45 minutes on the middle rack, or until a cake tester inserted in the center comes out clean. Remove the pan from the oven and let it aside to cool fully before flipping it.

for the rose cream:

1. In a medium mixing bowl, pour the heavy cream and beat until medium peaks form, then add the sour cream and mix well, then add the powdered sugar, rose water, and food coloring.
2. Using a flat spatula, straighten two to three big teaspoons of the cream over the cake.
3. Pistachios, dried candied rose petals, or genuine rose petals can be sprinkled on top.

Source: Zozo Baking

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