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