Rosewater Pistachio Cake

When I first saw this recipe on Anja's Food 4 Thought - I knew I had to make it. Are you kidding? Rosewater and pistachio? Yes please!

I ended up printing it and putting it in this huge monster-sized bin I have for all of those recipes "I know I have to make" and forgot about it. Then, I started planning for a friend's bridal shower and came across it while digging through the bin for fun recipes. I had to change some of the ingredients but in the end, it's pretty easy to make and so pretty and unique!

Rosewater Pistachio Cake

Ingredients for the cake
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup nonfat plain yogurt
1/2 teaspoon grated lemon peel
1/4 cup olive oil
1/3 cup dark agave syrup
1 1/2 tablespoon rosewater
1/2 cup pistachio flour

Ingredients for frosting
1/2 cup cream cheese
3 teaspoons dark agave syrup
pistachio flour for sprinkling

Directions for the cake
Preheat the oven to 375 degrees F. Nocalbutterspray a round 9 inch pan and set aside. Whisk (seriously!) the ingredients together. Pour in pan, bake about 28 minutes.

Directions for the frosting

Whisk together a few minutes, spread on cake when cool. Sprinkle pistachio flour on top. Done.


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