Description

A moist, tender single-layer cake featuring earthy pistachios and delicate floral rosewater, topped with a light and airy whipped honey frosting.

Ingredients

Scale

1/2 cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, room temperature
1 1/2 cups (190g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (100g) ground pistachios
1–2 teaspoons rose water
1 teaspoon vanilla extract
4 oz (115g) cream cheese, softened
1/2 cup (120ml) heavy cream, cold
1/4 cup (85g) honey
1 cup (120g) powdered sugar, sifted
Pinch of salt
1/2 teaspoon rose water (optional, for frosting)
Crushed pistachios (for garnish)

Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan, line the bottom with parchment paper, and grease the parchment.
Pulse raw, unsalted pistachios in a food processor until finely ground (sandy texture). Set aside.
In a large bowl, beat softened butter and granulated sugar until light and fluffy (3-4 minutes). Scrape down sides.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract and 1 teaspoon rose water.
In a separate bowl, whisk together flour, baking powder, and salt.
Reduce mixer speed to low. Add dry ingredients and ground pistachios to the wet mixture in three alternating parts, mixing until just combined. Do not overmix.
Pour batter into prepared pan and smooth top. Bake for 30-35 minutes until a toothpick inserted comes out clean.
Let cake cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
In a medium bowl, beat cream cheese until smooth. Add honey and powdered sugar, beat until combined.
In a separate chilled bowl, whip heavy cream until stiff peaks form.
Gently fold whipped cream into cream cheese mixture. Add pinch of salt and optional rose water. Fold until smooth.
Spread frosting over cooled cake. Garnish with crushed pistachios. Slice and serve.

Notes

Ensure ingredients are at room temperature for best emulsification. Do not overmix the batter to avoid a tough cake. The cake tastes better the next day as flavors meld. Do not freeze this cake as the frosting may separate. Use food-grade rose water, not perfume.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: Middle Eastern

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 28
Sodium: 180
Fat: 22
Saturated Fat: 12
Carbohydrates: 42
Fiber: 2
Protein: 6

Keywords: pistachio cake, rosewater cake, honey frosting, single layer cake, easy dessert, floral dessert, pistachio rosewater