Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- ½ cup plain yogurt
- 2 teaspoons rosewater
- 1 teaspoon vanilla extract
- ½ cup chopped pistachios
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch round cake pan with butter and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, use an electric mixer to beat together the sugar, vegetable oil, eggs, yogurt, rosewater, and vanilla extract until light and fluffy.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in the chopped pistachios.
6. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10 slices
Nutritional Information (per serving):
Calories: 250
Fat: 12g
Carbohydrates: 31g
Protein: 4g
Substitutions for Ingredients:
- Vegetable oil: canola oil, coconut oil, or melted butter
- Plain yogurt: sour cream or Greek yogurt
- Rosewater: orange blossom water or almond extract
Variations:
- Add 1/2 cup of dried cranberries or raisins for a fruity twist
- Replace the pistachios with almonds or walnuts
- Add 1/2 cup of cocoa powder for a chocolate version
Tips and Tricks:
- Make sure to not overmix the batter, as this can lead to a dense cake.
- Let the cake cool completely before slicing.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 5-10 minutes, or until warmed through.
Presentation Ideas:
- Dust the cake with powdered sugar
- Top with fresh berries
- Drizzle with melted white chocolate
Garnishes:
- Chopped pistachios
- Fresh berries
- White chocolate shavings
Pairings:
- Vanilla ice cream
- Whipped cream
- Fresh fruit
Suggested Side Dishes:
- Roasted vegetables
- Green salad
- Roasted potatoes
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter before baking.
- If the cake is too dense, make sure to not overmix the batter.
Food Safety Advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- Store the cake in an airtight container to prevent spoilage.
Food History:
Rosewater and pistachio cake is a traditional Middle Eastern dessert that is often served at special occasions. It is believed to have originated in the Ottoman Empire during the 16th century.
Flavor Profiles:
This cake has a delicate, sweet flavor with hints of rosewater and nuttiness from the pistachios.
Serving Suggestions:
- Serve with a dollop of whipped cream
- Top with a scoop of vanilla ice cream
- Drizzle with honey or maple syrup
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Region: Persian