Moist, Tender Pistachio Cake with Rose Water
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender, fragrant pistachio cake made with almond flour and rose water, topped with a rose-scented glaze and candied pistachios. Elegant and nutty, perfect for special occasions.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 5 large (250g) eggs, (room temperature)
- ½ cup (100g) granulated sugar
- 14 Tbsp (200g) unsalted butter, (melted)
- 1½ cups (180g) ground pistachios
- ⅔ cup (65g) almond flour
- 1 tsp lemon zest, (about half a lemon)
- 1 tsp almond extract
- 1 tsp rose water
- ½ tsp baking powder
- ⅔ cup (80g) confectioners sugar
- 1-2 Tbsp milk, (any kind)
- 1 Tbsp chopped pistachios
- Optional: dried rose petals
At a glance
PER SERVING · TIME 110M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 45mg
- Total sugar
- 25g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 323mg
- Calcium
- 69mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 45MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.