Great-Aunt Hilda’s Rosewater And Pistachio Cake

Name: Great-Aunt Hilda’s Rosewater and Pistachio Cake (Standard)
Total time: 1 h 15 min
Yield: 12 servings
Cuisine: Holiday
Ingredients: 2 cups All-Purpose Flour; 1 1/2 cups Granulated Sugar; 1 tsp Baking Powder; 1/2 tsp Salt; 1/2 cup Vegetable Oil; 3 Large Eggs; 1 cup Milk; 1 tbsp Rosewater; 1 tsp Vanilla Extract; 1/2 cup Pistachios-shelled and chopped

⏱1h 15m

👥12 servings

🔥350 cal

Easy

🍽️Holiday

A classic, comforting cake infused with the delicate flavors of rosewater and the nutty crunch of pistachios. This version uses readily available ingredients and straightforward techniques.

2 cups All-Purpose Flour

1 1/2 cups Granulated Sugar

1 tsp Baking Powder

1/2 tsp Salt

1/2 cup Vegetable Oil

See all 10 ingredients ↓

(0 reviews)

⏱1h 15m

👥12 servings

🔥350 cal

Easy

🍽️Holiday

A classic, comforting cake infused with the delicate flavors of rosewater and the nutty crunch of pistachios. This version uses readily available ingredients and straightforward techniques.

#cake #pistachio #rosewater #dessert

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, whisk together all Dry Ingredients.
In a separate bowl, combine all Wet Ingredients.
Gradually add the Wet Ingredients to the Dry Ingredients, mixing until just combined. Do not overmix.
Gently fold in the Pistachio Mixture.
Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let cool completely before cutting and serving.

Ingredients

2 cups 240 g All-Purpose Flour
1 1/2 cups 300 g Granulated Sugar
1 tsp 5 mL Baking Powder
1/2 tsp 2.5 mL Salt
1/2 cup 120 mL Vegetable Oil
3 3 Large Eggs
1 cup 240 mL Milk
1 tbsp 15 mL Rosewater
1 tsp 5 mL Vanilla Extract
1/2 cup 60 g Pistachios-shelled and chopped

Equipment

9x13 inch baking pan
Mixing bowls
Whisk
Toothpick

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, whisk together all Dry Ingredients.
In a separate bowl, combine all Wet Ingredients.
Gradually add the Wet Ingredients to the Dry Ingredients, mixing until just combined. Do not overmix.
Gently fold in the Pistachio Mixture.
Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let cool completely before cutting and serving.

Nutrition per serving

Calories 350

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0 reviews

Great-Aunt Hilda’s Rosewater And Pistachio Cake

Great-Aunt Hilda’s Rosewater And Pistachio Cake

Ratings & Reviews

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