Description
This Pistachio Cream Cheese Cake is a moist and flavorful dessert combining ground pistachios in a tender cake base with a luscious pistachio cream cheese frosting, subtly enhanced with rosewater for a delicate floral aroma. Perfect for special occasions or afternoon gatherings, it pairs beautifully with cardamom tea or black coffee.
Ingredients
Scale
For the Cake
- 3 large eggs (at room temperature)
- 1/2 cup granulated sugar
- 1/2 cup canola oil
- 1/2 cup milk
- 2 teaspoons rosewater
- 1 1/2 cups all-purpose flour (sifted)
- 1/2 cup pistachios, finely ground
- 1 tablespoon baking powder
For the Pistachio Cream Cheese Frosting
- 1 cup cream cheese (at room temperature)
- 1/4 cup condensed milk
- 1/4 cup pistachio paste
- 1 teaspoon rosewater (or vanilla extract as substitute)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (180°C). Grease an 8-inch round cake pan with baking spray or lightly with oil to prevent sticking.
- Make the Cake Batter: In a large mixing bowl, beat the eggs and granulated sugar together using a hand or stand mixer on medium-high speed until the mixture is pale, fluffy, and doubles in volume. Then, add canola oil, milk, and rosewater and continue mixing for 2 minutes until smooth and silky.
- Add Dry Ingredients: Gently fold in the sifted all-purpose flour, ground pistachios, and baking powder carefully to maintain the light and airy texture of the batter. Avoid over-mixing.
- Bake the Cake: Pour the batter into the prepared pan and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool completely before frosting.
- Prepare the Pistachio Cream Cheese Frosting: In a mixing bowl, beat together the room-temperature cream cheese, condensed milk, pistachio paste, and rosewater until smooth and soft peaks form. Chill the frosting for 15 to 20 minutes for better texture before using.
- Frost and Decorate: Spread or pipe the pistachio cream cheese frosting evenly over the cooled cake. Optionally, decorate with extra pistachio crumbs or edible flower petals for a beautiful finish.
Notes
- Substitute rosewater in the frosting with pure vanilla or almond extract if preferred.
- Ensure the cake is completely cooled before applying the frosting to prevent melting.
- This cake pairs well with cardamom tea or black coffee, making it ideal for afternoon gatherings or dessert.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Keywords: Pistachio cake, cream cheese frosting, rosewater dessert, nutty cake, Middle Eastern cake, pistachio cream cheese cake
