Pistachio Rose Cake

Posted by on Apr 4, 2010 in Recipes | 1 comment

This recipe was specially created for an Easter dinner at my sister’s in-law’s house. They’re Persian-Armenian, and the pistachio/rose combination is a huge thing for them. The cake got good reviews from almost everyone. If you like ashta, a lebanese rose water dessert, then you will love my cake! The only bad review came from one guest that thought the cake was too “rosy.”  However, the best thing about my recipe is that you can control the amount of flavor! Personally, I liked the cake. The one thing I’m disappointed in is that I thought the dough would remain green after baking, but it turned to a normal cake color 🙁  BTW, I can’t say this cake is low-fat or low in calories, I apologize for that! I’m usually known for baking cakes on the healthier side. So without further ado, here’s the recipe:

Ingredients:

Cake
2 cups All-Purpose Flour (unbleached please)
2 tsp baking powder
1 1/2 tsp baking soda
1 cup sugar (you can add more if you want but I warn you that it’ll be too sweet with the rest of the combination)
1 1/2 cup Apple Sauce (this was technically supposed to be oil, but I didn’t have any and this worked out great!)
4 eggs
1 small package of pistachio flavored jell-o pudding mix
1 1/2 bags raw pistachio

Custard
1/4 cup Rose Water (you can find this at any middle eastern market)
2 Egg Yolks
2 cups milk
1/4 cup sugar
4 tablespoon cornstarch

Frosting
1 pint heavy whipping cream
3 tablespoon rose water
1/2 cup sugar

Directions:

Cake
1. mix all ingredients together in a bowl until a homogeneous mixture forms
2. grease a 9-in circular pan and pour in mixture
3. bake at 345°C for about 1 hour or until toothpick comes out dry when poked in the center
4. remove from oven, and allow cake to cool completely before adding filling

Custard
1.Whisk egg yolks, cornflour and sugar with a little of the milk.
2. mix the sugar and rose water with the milk in a saucepan and bring to boil (Note: custard will not thicken unless milk has boiled)
3. slowly add egg mixture to the saucepan, constantly whisking
4. after 2-3 minutes, remove pan from heat, and continue whisking until mixture thickens completely
5. allow to cool before inserting into cake (allow this to happen at room temperature so that the gradual cooling doesn’t affect the thickness of the custard. cooling too fast might change the consistency to too thick)

Frosting
1.whip all the ingredients using an electric mixer on high until you get a fluffy consistency (peaks should form in the whipped cream. if you don’t whip enough, the frosting will run on your cake)
2. if you are not going to immediately frost your cake, place the bowl in the refrigerator. you may or may  not need to quickly whip the mix for a couple minutes before using

To fill the cake:
1.once your cake has cooled, slice the cake horizontally to make as many layers as you want. the ingredients above were enough to fill a single layer on a 9-in cake.
2. carefully move the sliced top on a clean surface. please remember how you cut the cake to avoid any inconsistencies
3. pour the custard onto the cake, even it out to make a smooth layer. make it as thick or thin as you’d like
4. replace top layer, carefully patting it into place

Frost your cake:
frost your cake with the whipped cream mixture. to make a smooth surface,wet your spatula with water and smooth it on top of the whipped cream. decorate the cake with raw pistachios, and adorn with fresh roses (make sure to properly wash the roses out with water).

Hope you enjoy this recipe! I’d love to hear more from you once you’ve tried it!

Happy baking!

1 Comment

  1. This cake was not only a modern twist on an old favorite flavor, but the cake maintained it’s moisture so well. An American friend who regularly likes to cook middle eastern dishes absolutely loved it. He said “it wasn’t overly sweet..I loved the pistachios, and balance of flavors. So good when it hits your lips!”. Need I say more? Perfect dessert for warm weather meals, or a treat with a dark cup of coffee!

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