Hello! Remember me? I’m the same Dubai blogger Lavanya had written about some time ago! Well, I’m back! Yay! And, this Eid, I bring you a special recipe!

Recipe: Pistachio Rose Water Lime Cake

Description:

The mesmerizing green color coming from the Pistachios is contrasted beautifully with the gentle pink of the rose. The zesty lime adds a unique flavor to the subtle rose water and the robust pistachio powder, making it exceptionally moist.

Introduction:

I love using spices and herbs in sweet treats. The addition of the aromatic Cardamom spice gives this cake its character and the Rose water adds a whole new layer of flavor making you feel like you’re in a flower Garden somewhere having a little tea party.

In every recipe there are a variety of substitutes, which you can use for specific allergies, this cake is gluten free, however, you could just as well use half Pistachio powder and half all-purpose flour, or even semolina. The substitutions are endless. You don’t even need to use pistachios; you could just as well use pecans, almonds or even a mix of nuts. Replace the butter with vegetable oil and yogurt with almond milk and vinegar and you’ve got yourself a dairy free green goblin beauty.

The idea here is for you to get yourself into the kitchen, roll those sleeves up and get your hands dirty. There is no better joy than the joy of a home baked cake. Enjoy the recipe and share it with your family and friends.

Happy Days.

Positive Ninja Vibes!

Recipe Card:

Serves- 6 Hungry People

Ingredients:

Cake Batter

• Butter – 150gm
• Castor Sugar – 155gm
• Eggs – 3 nos
• Pistachio Powder – 330gm
• Baking powder – 1tblsp
• Cardamom powder – 1 heaped tbsp
• Rose Water – 4 drops
• Yogurt – 125ml

Syrup

• Lime Juice – 3 nos
• Castor sugar – 90gm
• Water – 80ml
• Rose water – 3 drops

Icing

• Icing Sugar – 50gm
• Lime Juice – 1 tbsp
• Rose Water – 1 drop

Rose Petals (optional)

• Rose petals (washed, dried) – 1 rose
• Castor sugar – 4 tbsp
• Egg white(beaten with a fork) – 1no

Garnish

• Pistachios – handful

 

Method:

For the Rose Petal Crisps:

1. Separate, wash, and towel dry the rose petals. Using a brush, lightly brush the petal everywhere with beaten egg white and sprinkle over castor sugar. Set aside. Continue this process for all the rose petals and leave to dry at room temperature in a dry place overnight for best results.

For the Cake, Syrup and Icing:

1. Cream the butter and sugar with an electric hand mixer, stand mixer or wooden spoon until creamy and pale. Add one egg at a time and beat between each interval.
2. Add the pistachio powder, baking powder, cardamom, yogurt and rose water, mix over low speed until just combined.
3. Bake at 160for 30-35 mins until a toothpick inserted comes out clean.
4. For the syrup mix the sugar, lime juice, rose water and cardamom seeds in a saucepan, bring to boil and let it simmer for 10 min until thicker. Set aside to cool.
5. For the icing mix the icing sugar, lime juice and rose water with a spoon until a dropping consistency.

Assembling the cake:

1. Poke holes into the warm cake with a toothpick and pour over the cooled syrup. Let it sit for half an hour before taking the cake out of its tin.
2. Drizzle over the icing and let it fall naturally over the cake.
3. Top with the rose petal crisps and pistachio nuts.
4. Serve with a cup of cardamom tea.
   

Write to me about this your sweet adventure! Did you love it?

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