Description
A delicate and flavorful Pistachio Cream Cheese Cake featuring a moist pistachio-infused sponge layered with a luscious pistachio cream cheese frosting, subtly enhanced with rosewater for a fragrant and elegant dessert.
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, can substitute with 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 coat with oil to ensure the cake doesn’t stick.
- Make the Cake Batter: In a large mixing bowl, beat the eggs and granulated sugar using a hand or stand mixer until the mixture doubles in volume, becoming pale and fluffy. Add the canola oil, milk, and rosewater, mixing for an additional 2 minutes until smooth and slightly silky.
- Add Dry Ingredients: Gently fold in the sifted all-purpose flour, ground pistachios, and baking powder. Mix just until combined to keep the batter light and airy, avoiding overmixing.
- Bake the Cake: Pour the batter into the prepared pan and bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool completely.
- Prepare the Pistachio Cream Cheese Frosting: While the cake cools, beat together room-temperature cream cheese, condensed milk, pistachio paste, and rosewater in a mixing bowl until smooth and able to hold a soft peak. Chill the frosting for 15 to 20 minutes for best texture before application.
- Frost and Decorate: Evenly spread the chilled pistachio cream cheese frosting over the cooled cake, smoothing the top and sides. Optionally, decorate with additional chopped pistachios or rose petals before serving.
Notes
- Ensure eggs and cream cheese are at room temperature for smoother mixing.
- Finely ground pistachios help maintain a tender texture in the cake.
- If pistachio paste is unavailable, finely ground pistachios can be blended with a little oil or condensed milk as a substitute.
- Store the cake refrigerated and consume within 3 days for optimal freshness.
- Rosewater adds a floral note but can be replaced with vanilla extract if preferred.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Keywords: pistachio cake, cream cheese frosting, rosewater cake, pistachio dessert, moist cake, elegant cake recipe
