Great-Aunt Hilda’s Rosewater And Pistachio Cake
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 ↓
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.
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
12
- Dry Ingredients
- 2 cups All-Purpose Flour
- 1 1/2 cups Granulated Sugar
- 1 tsp Baking Powder
- 1/2 tsp Salt
- Wet Ingredients
- 1/2 cup Vegetable Oil
- 3 Large Eggs
- 1 cup Milk
- 1 tbsp Rosewater
- 1 tsp Vanilla Extract
- Pistachio Mixture
- 1/2 cup 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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