This pistachio and rose water cake is one of my personal all time favourites… to eat as well as to make ! This has just gotten that much more special after I started making the rose water at home ! The fact that the flavouring comes straight out of my garden at home has me tickled pink !!!
As with my other recipes , here too I’ve tried to make the cake as healthy as possible. The subtlety of the rose prevents me from adding heavy natural sugars . I’m still on the lookout for natural sugars with a milder note, if you have any suggestions do let me know. The cake is light in texture and is a yummy tea time treat . The yellowness of the batter comes from organic eggs , courtesy the hens at our farm. With store bought eggs the colour isn’t that intense No filters , or artificial lighting in any of these pictures ! What you see is just as is !
I added the rose syrup element when making this cake for a challenge on home baker’s guild ! The quantity of the syrup turned out much less than expected but it tasted absolutely delicious. The reason this rose syrup came about was because , it was a naked cake challenge which meant that the cake had to be devoid of any frosting whatsoever ! Now my pistachio cake is usually slathered with luscious sweetened cream cheese. Since I had to give that a miss, I had to come up with another way of adding a moist factor to this cake.
My home made rose water was just sitting there ,all pink and pretty and I thought…hmmm…why not ?!
The sugar syrup is more by eye than precise measurements…it’s about getting that colour and consistency just right.
So , here’s the recipe ! The translucent pink of the rose syrup and the mild green of the pistachios make for a whimsically alluring sight , don’t you agree?! I hope you enjoy it !