Ingredients
Method
- Preheat oven to 350°F (180°C)
- Grease a 9×13-inch pan with non-stick spray containing dairy.
- In a mixing bowl, sift together flour, baking powder, salt, and ground pistachios.
- Using an electric mixer, cream the softened butter and sugar on medium-high speed for 3 minutes until light and fluffy.
- Add eggs one at a time, mixing on low after each addition. Fold in vanilla extract and 1–2 tsp of rose water for floral flavor.
- Gradually alternate adding the dry ingredients in three batches with two additions of milk, mixing until just combined.
- Pour the batter into the prepared pan and bake for 32–35 minutes until the cake springs back when touched.
- Cool completely before slicing and serving.
Notes
Use double-strength rose water for the soak, but use just a drop for the topping to avoid overpowering floral notes.
Toast the ground pistachios before incorporating to deepen their flavor.
Avoid overmixing the batter to keep the crumb tender.
For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
Toast the ground pistachios before incorporating to deepen their flavor.
Avoid overmixing the batter to keep the crumb tender.
For a gluten-free version, substitute all-purpose flour with a gluten-free blend.