Créé avec l’IA
Pistachio and Rose Water Cake
70 min 600 kcal par portion Moyen
Ingrédients
4 Portions
- all-purpose flour200 g
- granulated sugar150 g
- unsalted butter100 g
- shelled pistachios100 g
- large eggs2 pieces
- baking powder1 tsp
- rose water1 tbsp
- whole milk120 ml
Instructions
- 1
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan.
- 2
In a food processor, grind the shelled pistachios until they are a fine powder.
- 3
In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- 4
Add the eggs one at a time, beating well after each addition.
- 5
Stir in the rose water.
- 6
In a separate bowl, combine the all-purpose flour, baking powder, and ground pistachios.
- 7
Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, beginning and ending with the dry ingredients.
- 8
Pour the batter into the prepared cake pan and smooth the top with a spatula.
- 9
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
