Rose Pistachio Cake with Pink Glaze Recipe
Indulge in the delicate and aromatic flavors of this Rose Pistachio Cake with a luscious Pink Glaze. Perfect for special occasions or afternoon tea gatherings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 8-inch cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: Global
- Diet: Vegetarian
Ingredients
Scale
For the Cake:
- 200 g (1 ½ cups) all-purpose flour
- 150 g (¾ cup) sugar
- 120 g (½ cup) unsalted butter, softened
- 2 large eggs
- 120 ml (½ cup) milk
- 1 tsp baking powder
- ½ tsp ground cardamom
- 1 tsp rose water (adjust to taste)
- Pinch of salt
For the Pink Glaze:
- 150 g (1 cup) powdered sugar
- 2–3 tbsp milk or cream
- ½ tsp rose water
- Few drops natural pink food coloring or beetroot powder
For Decoration:
- Edible dried rose petals
- Crushed pistachios
- Sugar roses or fresh edible flowers (optional)
Instructions
- Bake the Cake – Preheat oven to 175°C (350°F). Grease and line an 8-inch round cake pan. In a bowl, whisk flour, baking powder, cardamom, and salt. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time. Mix in milk and rose water. Gradually fold in dry ingredients until smooth. Pour into pan and bake for 30–35 minutes, or until a toothpick comes out clean. Cool completely before glazing.
- Prepare the Glaze – In a small bowl, whisk powdered sugar, milk, rose water, and coloring until smooth and slightly thick. Pour over cooled cake, letting it drip down the sides.
- Decorate – Sprinkle crushed pistachios and dried rose petals around the edges. Place sugar roses or edible flowers in the center.
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 20g
- Sodium: 115mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Rose Pistachio Cake, Pink Glaze, Dessert Recipe, Afternoon Tea, Celebration Cake
Find it online: https://maicook.com/rose-pistachio-cake-with-pink-glaze-recipe/