Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup shelled pistachios, finely ground
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup whole milk
- 2 cups heavy cream, cold
- ¼ cup powdered sugar
- 1 ½ teaspoons rose water (adjust to taste)
- 1 teaspoon vanilla extract
- Chopped pistachios for garnish
- Fresh edible rose petals (optional)
- Light dusting of powdered sugar for garnish
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing and lining them with parchment paper, ensuring easy removal later.
- In a food processor, grind shelled pistachios until finely ground but still slightly coarse; this will enhance both flavor and texture in your cake layers.
- Sift together flour, ground pistachios, baking powder, baking soda, and salt in a medium bowl until well blended for uniform leavening.
- In a large mixing bowl, beat softened butter with granulated sugar until light and fluffy; this aeration helps create a tender cake structure.
- Add eggs one at a time to the butter mixture, mixing well after each addition before incorporating vanilla extract; this ensures a smooth batter.
- Gradually add dry ingredients alternating with milk starting with dry; mix until just combined for a perfect crumb without overmixing.
- Divide the batter evenly between prepared pans and smooth out the tops before baking for about 25–30 minutes or until a toothpick comes out clean.
- Allow cakes to cool in pans for ten minutes before transferring to wire racks to cool completely—this prevents melting issues during frosting.
- In a chilled mixing bowl, whip cold heavy cream with powdered sugar and rose water until soft peaks form; taste and adjust sweetness if needed.
- Place one cooled cake layer on a serving plate and spread rose-scented whipped cream evenly across it before gently placing the second layer on top.
- Top with remaining whipped cream smoothly over the top while keeping sides exposed for that elegant naked style appearance.
- Garnish with chopped unsalted pistachios around the edges and center, adding optional edible flower petals and a dusting of powdered sugar.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 19g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg