Description
Indulge in the delicate flavors of rose water and pistachio with this elegant cake. The moist and fluffy pistachio-infused sponge is topped with a creamy rose-flavored icing, making it a delightful treat for any occasion.
Ingredients
Units
Scale
Main Cake:
- 200g unsalted butter, softened
- 200g caster sugar
- 1 tsp rose water
- 120g pistachio butter
- 60g white chocolate, melted
- 3 eggs
- 120ml buttermilk or 120g plain Greek style yoghurt
- 200g self-raising flour
Cream Cheese Icing:
- 200g icing sugar (confectioners)
- 125g unsalted butter, at room temperature
- 120g cream cheese, at room temperature
- 2 tsp rose powder
- 1 tsp rose water
Decoration:
- Fresh, dried, or freeze-dried rose petals for decoration
Instructions
- Preheat Oven: Preheat oven to 170°C (338°F) and prepare cake tin.
- Prepare Batter: Cream butter, sugar, and rose water. Add pistachio butter, white chocolate, eggs, and buttermilk/yogurt. Mix in flour.
- Bake: Pour batter into tin and bake for 70-75 minutes.
- Make Icing: Beat icing ingredients until smooth.
- Ice Cake: Spread icing on cooled cake and decorate with rose petals.
Notes
- For a stronger rose flavor, increase the amount of rose water or rose powder in the icing.
- Ensure all ingredients are at room temperature for a smoother batter and icing.