Lebanese Pistachio and Rosewater Cake with Lemon Syrup
This moist and aromatic cake combines the nutty richness of pistachios with delicate notes of rosewater, all lifted by a zesty lemon syrup. Perfect for a special occasion or a delightful dessert.
Preparation
Get these tasks done before you start cooking.
Preparing the Cake Batter
- 1
Preheat oven & prep pan
Preheat the oven to 350°F (180°C). Grease and flour a 9-inch round cake pan.
- 2
Cream butter and sugar
Cream together the butter and sugar until light and fluffy.
- 3
Add eggs and aromatics
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and rosewater.
Combining Dry Ingredients
- 1
Sift dry ingredients
Sift together flour, ground pistachios, baking powder, cardamom, and salt.
- 2
Combine wet and dry
Gradually add dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
Tip: Do not overmix the batter to avoid a dense cake. Chill the batter for 10 minutes before baking for a tender crumb.
How to Make Lebanese Pistachio and Rosewater Cake with Lemon Syrup
Total time: 2 h · Yields 8 servings
- 1
Baking the Cake
Pour the batter into the prepared cake pan and smooth the top.
- 2
Making the Syrup
In a saucepan, combine lemon juice, sugar, and rosewater. Simmer until sugar dissolves.
- 3
Infusing the Cake
Once baked, pierce the cake with a skewer and pour lemon syrup over while warm.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container at room temperature for up to 3 days.
Can I make this cake ahead?
Yes, you can bake the cake a day in advance and add the syrup just before serving.
What can I use as a substitution for rosewater?
If rosewater is unavailable, you can use an equal amount of orange blossom water for a different floral note.
Can I use salted pistachios?
It's best to use unsalted pistachios to control the salt content. If using salted, omit additional salt in the recipe.
Is it possible to make this cake gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend suitable for baking.
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