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Pistachio and Rose Water Loaf Cake
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Indulgent Pistachio and Rose Water Loaf Cake Recipe to Wow!

This Pistachio and Rose Water Loaf Cake brings a touch of elegance to every occasion with its rich flavors and beautiful presentation.
Course Dessert
Cuisine Middle Eastern
Keyword Baking, Cake, Dessert, Indulgent, Loaf Cake, Pistachio and Rose Water Cake
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings 8 slices
Calories 250kcal

Equipment

  • Loaf pan
  • Mixing Bowls
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Microwave

Ingredients

For the Cake

  • 1 cup Unsalted Pistachios Adds a rich, nutty flavor and structure
  • 1 tablespoon Rose Water Infuses the cake with a lovely floral essence
  • 1 cup Fresh Raspberries Provides tartness; coat with flour if frozen
  • 1 cup Plain Yogurt Ensures a moist crumb
  • 1/2 cup Unsalted Butter Contributes to the cake's moisture
  • 1 cup All-Purpose Flour Essential base structure of the cake
  • 1 teaspoon Baking Powder Leavening agent for a light cake
  • 1/2 teaspoon Baking Soda Leavening agent for best rise
  • 1 cup Sugar Balances flavors with sweetness

For Decorating

  • 1/4 cup Dried Rose Petals Culinary-grade for safe decoration
  • 1/4 cup Chopped Pistachios Enhances color and texture of cake

Instructions

How to Make Pistachio and Rose Water Loaf Cake

  • Preheat the oven to 350°F (175°C) and grease a standard loaf pan.
  • In a medium bowl, whisk together the all-purpose flour, baking powder, and baking soda.
  • In a separate large bowl, cream the unsalted butter and sugar until light and fluffy, about 3-5 minutes. Mix in the plain yogurt, rose water, and eggs until well combined.
  • Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
  • Fold in the fresh raspberries and coarsely chopped pistachios until evenly distributed in the batter.
  • Pour the batter into the prepared loaf pan and bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.
  • Let the loaf cool in the pan for about 10 minutes before transferring to a wire rack. Once cool, decorate with chopped pistachios and dried rose petals.

Notes

For extra flavor, drizzle a light rose water glaze on top before serving. Store at room temperature for up to 3 days or refrigerate for up to a week.