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Pistachio Cake with Rosewater Buttercream
3 ratings
A cake that is bursting with Middle Eastern flavors, this Pistachio Cake with Honey Rosewater Buttercream is sure to excite and satisfy any dessert-craving! This recipe features an ultra-moist and tender pistachio cake that is heavily laced with that earthy, nutty pistachio flavor, which is complimented by the addition of lemon zest-rubbed sugar. This flavor packed caked is then topped with a delicately sweet Honey Rosewater Buttercream, that is hypnotizingly aromatic with floral notes.
Ingredients
Produce
• 1 Lemon, Zest of
• 1/2 Lemon, Juice of
Refrigerated
• 3 Egg whites, Large
• 3 Eggs, Large
Condiments
• 1/3 cup Honey
Baking & Spices
• 2 cups All purpose flour
• 1 1/2 tsp Baking powder
• 1/4 tsp Cardamom
• 1 Pinch Salt
• 1 1/2 cups Sugar
• 1/2 tsp Table salt
• 1 tsp Vanilla
• 2/3 cup White sugar
Oils & Vinegars
• 1/2 tsp Pistachio flavour oil, Strong
• 3/4 cup Vegetable oil
Nuts & Seeds
• 3/4 Pistachios, Unsalted
Dairy
• 1 1/2 cups Butter, Unsalted
• 1 cup Whole milk
Liquids
• 2 tsp Rosewater