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Dreamy Pistachio Rosewater Cloud Cake Recipe for Spring

A dreamy green pistachio shell embracing fragrant rose-kissed cream.

Ingredients

Scale
  • 1 1/2 cupsshelled pistachios, finely ground
  • 1 cupall-purpose flour
  • 1 1/2 tspbaking powder
  • 1/2 tspsalt
  • 3/4 cupunsalted butter, softened
  • 1 cupgranulated sugar
  • 3large eggs
  • 1 tspvanilla extract
  • 1/2 cupwhole milk
  • 1 tbsprosewater
  • 1 1/2 cupsheavy cream
  • 1/4 cuppowdered sugar
  • Edible rose petals for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
  2. In a bowl, whisk together ground pistachios, flour, baking powder, and salt.
  3. In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
  4. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients.
  5. Divide batter evenly between pans. Bake for 25-30 minutes or until a toothpick comes out clean. Cool completely.
  6. Whip heavy cream with powdered sugar and rosewater until stiff peaks form.
  7. Assemble cake by spreading rosewater cream between layers and on top. Garnish with edible rose petals.

Notes

You can customize the seasonings to taste.