Description
This Pistachio Cream Cheese Cake is a delicate and fragrant dessert combining the nutty richness of pistachios with the creamy tang of rosewater-flavored cream cheese frosting. Light, fluffy, and mildly sweet, it makes a perfect treat for special occasions or an elegant afternoon tea.
Ingredients
Scale
For the Cake
- 3 large eggs (at room temperature)
- 1/2 cup granulated sugar
- 1/2 cup canola oil
- 1/2 cup milk
- 2 teaspoons rosewater
- 1 1/2 cups all-purpose flour (sifted)
- 1/2 cup pistachios, finely ground
- 1 tablespoon baking powder
For the Pistachio Cream Cheese Frosting
- 1 cup cream cheese (at room temperature)
- 1/4 cup condensed milk
- 1/4 cup pistachio paste
- 1 teaspoon rosewater (optional substitute: vanilla extract)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (180°C). Grease an 8-inch round cake pan with baking spray or lightly with oil to prevent sticking.
- Make the Cake Batter: In a large bowl, beat the eggs and granulated sugar using a hand or stand mixer until the mixture doubles in volume and becomes pale and fluffy. Then add canola oil, milk, and rosewater, mixing for an additional 2 minutes until smooth and silky.
- Add Dry Ingredients: Gently fold sifted all-purpose flour, finely ground pistachios, and baking powder into the wet mixture. Be careful not to over-mix to keep the batter light and airy.
- Bake the Cake: Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool completely before frosting.
- Prepare the Pistachio Cream Cheese Frosting: While the cake cools, beat together cream cheese, condensed milk, pistachio paste, and rosewater until smooth and soft peaks form. Chill the frosting for 15–20 minutes for optimal texture.
- Frost and Decorate: Spread or pipe the frosting evenly over the cooled cake. Optionally, decorate with pistachio crumbs or edible flower petals for an elegant finish.
Notes
- Make sure all ingredients, especially eggs and cream cheese, are at room temperature for best results.
- Do not over-mix the batter to keep the cake light and fluffy.
- Use fresh pistachios and quality pistachio paste to enhance flavor.
- Rosewater adds a floral aroma but can be substituted with vanilla extract if preferred.
- Chilling the frosting before applying helps it set better and makes it easier to spread or pipe.
- The cake can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Keywords: Pistachio Cake, Cream Cheese Frosting, Rosewater Cake, Middle Eastern Dessert, Nutty Cake, Elegant Cake Recipe
