Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon rosewater
- 2 cups finely chopped pistachios
Special Equipment Needed:
- 9-inch round cake pan
- parchment paper
- electric mixer
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
4. Beat in the eggs one at a time, then add the vanilla extract and rosewater.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chopped pistachios.
7. Pour the batter into the prepared pan and spread evenly.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
- Calories: 456
- Fat: 24g
- Carbohydrates: 53g
- Protein: 8g
- Sodium: 200mg
Substitutions for Ingredients
- Butter: margarine or coconut oil
- Granulated sugar: coconut sugar or maple syrup
- Eggs: flax eggs or applesauce
Variations:
- Add 1 cup of dried cranberries or chopped dates for a fruity twist
- Substitute the rosewater for orange blossom water or almond extract
- Add 1 cup of chopped almonds or walnuts for a nutty flavor
Tips and Tricks:
- For a richer flavor, toast the pistachios before chopping
- For a more intense rosewater flavor, add an extra teaspoon
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Serve with a dollop of Greek yogurt and a sprinkle of chopped pistachios
- Drizzle with honey or agave syrup
- Serve with a scoop of ice cream
Garnishes:
- Chopped pistachios
- Rose petals
- Honey or agave syrup
Pairings:
- Greek yogurt
- Ice cream
- Honey
Suggested Side Dishes:
- Greek salad
- Roasted vegetables
- Grilled chicken
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of milk or water to the batter.
- If the cake is too wet, add a tablespoon of flour to the batter.
Food Safety Advice:
- Store in an airtight container at room temperature for up to 5 days.
- Reheat in the oven at 350°F for 5-10 minutes.
Food History:
Amygdalopita is a traditional Greek cake made with almonds, butter, and honey. This version of the cake is made with pistachios and rosewater, giving it a unique flavor.
Flavor Profiles:
This cake has a sweet, nutty flavor with hints of rosewater and vanilla.
Serving Suggestions:
- Serve with a dollop of Greek yogurt and a sprinkle of chopped pistachios
- Drizzle with honey or agave syrup
- Serve with a scoop of ice cream
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Region: Greek