Pistachio and Rosewater Cake (Cake-e Pesteh)

Cake-e Pesteh, or Pistachio and Rosewater Cake, is a delightful and aromatic dessert from Iranian cuisine. This cake is flavored with the delicate essence of rosewater and the rich nuttiness of pistachios, creating a unique and indulgent treat.

Vegan Vegetarian Dessert Iranian Cake Pistachio Rosewater Iranian Cuisine
Pistachio and Rosewater Cake (Cake-e Pesteh)

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup shelled pistachios, finely ground
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup vegetable oil
  • 1 cup non-dairy milk
  • 2 tbsp rosewater
  • 1/2 cup powdered sugar (for dusting)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large bowl, whisk together the flour, granulated sugar, ground pistachios, baking powder, and salt.
  3. Gradually mix in the vegetable oil, non-dairy milk, and rosewater until a smooth batter forms.
  4. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  5. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  6. Dust the top of the cake with powdered sugar before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
35g
Protein
5g
Fat
16g

Supplies

9-inch round cake pan Wire rack

Tools

Whisk Mixing bowl Measuring cups and spoons

Serving suggestions

Serve the Cake-e Pesteh with a hot cup of Persian tea for a delightful afternoon treat.

Tips & tricks

For an extra burst of flavor, sprinkle some crushed pistachios on top of the cake before serving.

Cost

$10