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.

Lebanese Pistachio and Rosewater Cake with Lemon Syrup

Name: Lebanese Pistachio and Rosewater Cake with Lemon Syrup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Dessert
Ingredients: Unsalted butter; Granulated sugar; Eggs; Vanilla extract; Rosewater; All-purpose flour; Pistachios, ground; Baking powder; Ground cardamom; Salt; Whole milk; Lemon juice; Granulated sugar; Rosewater; Pistachios, chopped; Rose petals

A fragrant sweet treat with Middle Eastern flair

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.

1 h 30 min
8
Intermediate

Ingredients

For the Cake

Unsalted butter

1 cup, softened

Granulated sugar

1 cup

Eggs

3 large

Vanilla extract

1 teaspoon

Rosewater

1 tablespoon

All-purpose flour

1½ cups

Pistachios, ground

1 cup, unsalted

Baking powder

1 teaspoon

Ground cardamom

½ teaspoon

Salt

¼ teaspoon

Whole milk

½ cup

For the Lemon Syrup

Lemon juice

½ cup, freshly squeezed

Granulated sugar

½ cup

Rosewater

1 tablespoon

For the Toppings

Pistachios, chopped

¼ cup

Rose petals

Optional

Preparation

Preparing the Cake Batter

Preheat oven & prep pan

Preheat the oven to 350°F (180°C). Grease and flour a 9-inch round cake pan.

Cream butter and sugar

Cream together the butter and sugar until light and fluffy.

Add eggs and aromatics

Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and rosewater.

Combining Dry Ingredients

Sift dry ingredients

Sift together flour, ground pistachios, baking powder, cardamom, and salt.

Combine wet and dry

Gradually add dry ingredients to the wet mixture, alternating with milk. Mix until just combined.

Do not overmix the batter to avoid a dense cake. Chill the batter for 10 minutes before baking for a tender crumb.

Cooking Process

Baking the Cake

Pour the batter into the prepared cake pan and smooth the top.

Making the Syrup

In a saucepan, combine lemon juice, sugar, and rosewater. Simmer until sugar dissolves.

Infusing the Cake

Once baked, pierce the cake with a skewer and pour lemon syrup over while warm.

Plating & Serving