Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup ground pistachios
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup rose syrup
- 1/4 cup chopped pistachios, for garnish
Special equipment needed:
- 9-inch cake pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour a 9-inch cake pan.
2. In a medium bowl, whisk together the flour, ground pistachios, baking powder, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, until everything is well combined.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. While the cake is baking, make the rose syrup. In a small saucepan, heat the rose syrup over medium heat until it comes to a simmer. Remove from heat and let cool.
8. When the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.
9. Remove the cake from the pan and place it on a wire rack to cool completely.
10. Once the cake is cool, poke holes all over the top with a toothpick or fork.
11. Pour the cooled rose syrup over the cake, making sure to get it into all the holes.
12. Sprinkle the chopped pistachios over the top of the cake.
13. Serve and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 359
Fat: 17g
Saturated Fat: 8g
Cholesterol: 73mg
Sodium: 228mg
Carbohydrates: 48g
Fiber: 1g
Sugar: 32g
Protein: 5g
Substitutions for ingredients:
- Almond flour can be used instead of ground pistachios.
- If you don't have rose syrup, you can use a different flavored syrup or even honey.
Variations:
- Add a teaspoon of rose water to the cake batter for an extra burst of flavor.
- Top the cake with whipped cream or cream cheese frosting instead of chopped pistachios.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar.
- Don't overmix the batter or the cake will be tough.
- Let the cake cool completely before pouring the rose syrup over it.
- Use a toothpick or fork to poke holes in the cake so the syrup can soak in.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the cake on a cake stand or platter and garnish with fresh flowers or rose petals.
Garnishes:
Chopped pistachios, fresh flowers, or rose petals.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit or a side salad.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon or two of extra milk to the batter.
- If the cake is too moist, bake it for a few extra minutes.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before preparing the cake.
Food history:
Rose syrup is a popular ingredient in Middle Eastern and Indian cuisine, and is often used in desserts and drinks.
Flavor profiles:
This cake has a delicate rose flavor with a nutty pistachio undertone.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with tea or coffee.
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Region: Iranian