Pistachio and Rosewater Cake

In Mandarin, pistachios are known as kai-xin-guo (happy nut). The name comes from the fact that the shell on the pistachio is split open in a way it looks like it’s smiling. I love the green and pinkish-red colors of the nut and, of course, its flavor. In many Turkish desserts, the pistachio is often paired with rosewater, like the baklava.

Anyway, I chanced upon a recipe for a pistachio cake. The original uses semolina flour and a honey glaze. This one, I used ground almonds and a rosewater glaze. The end product is light and fluffy – perfect as a breakfast cake (okay, fine, I had it for breakfast). It’s also a very beautiful cake if you love the rustic-look thing.

DSC05325 (2)

DSC05314 (2)

Ingredients:

For the cake
3/4 cup all purpose flour
2/3 cup ground almond
1 1/2 tsp baking powder
Pinch of salt
4 eggs
2/3 cup sugar
2 tsp rosewater
1/2 cup extra virgin olive oil
1 1/2 cup pistachio
1 tsp freshly grated lemon zest

For the glaze
Juice of 1/2 lemon
1/2 cup water
4 tbsp sugar
1 tbsp rosewater

Toppings
3 tbsp pistachios

Steps:

Preheat your oven to 170C and prepare an 8-inch springform pan with baking sheet, lightly grease the sides with some butter.

In a medium mixing bowl, mix flour, ground almond, baking powder and salt. Set aside.

Finely chop up the pistachios. You could put them in a food processor but I prefer to chop them up by hand to keep the texture interesting. Set aside.

Beat the eggs and the sugar for 5 minutes on high speed. Switch to low speed and slowly add in the olive oil. Then add the rosewater and lemon zest. Add the flour mixture into the egg mixture in 3 batches, mix until combined but be careful not to overmix. Finally, fold in the pistachios.

Pour the cake mixture into the pan and smooth the top out with the back of a spoon. Pop it into the oven for 35 minutes or until a toothpick inserted into the cake comes out clean.

As the cake is baking, make the syrup by dissolving the sugar in water and lemon juice. Reduce the liquid and then add the rosewater. Once the cake is done, poke holes all over the top and evenly pour the syrup over it. Finally, dress the cake with roughly chopped pistachios.

To order, click here.

Pistachio and rosewater cake, $40 (for delivery within Singapore) and $30 (self-collect)

Pistachio and rosewater cake, $40 (for delivery within Singapore) and $30 (self-collect)

 

Check out other bakes in Alpha Bakes’ A-Z List here.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: