Rose and Pistachio Teacake is a light and moist teacake with the beautiful persian flavors, perfect with your evening tea, or for a romantic coffee meet.
If you know me for long, you know i have a thing for pistachios, and rose, and tea cakes. So this happened long ago, rose and pistachio became a part of my baking, and i would make chocolates, truffles, brownies, and tea cakes. And my romance with this combination is never ending. Well i find this combination very romantic too, infact i remember the first time i saw this combination in a cake was in a cake called persian love cake 🙂
Well, very classic persian / middle eastern flavors, the best part is that it is not very dominating, its a perfect subtle medley of flavors. I would like to emphasize, dont get worried about the sugar syrup brushing, i have carefully kept the sugar in the cake low, and and that in the drizzle, and its all at the end a perfectly sweet cake. You would like to keep coming back to it.
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- 1/2 cup, 175g butter, softened
- 1/2 cup, 175g caster sugar
- zest and juice of 1 orange
- 3 large eggs
- 1/2 cup + 2 tbsp, 200 gm, all purpose flour
- 1 tsp baking powder
- 2 tsp rose petals, crushed
- 3 tbsp, 50 gm pistachio nuts, chopped
- 1/2 tsp Rose Essence (optional)
Ingredients for drizzle
- zest and juice of 1 lemon
- 4 tbsp water
- 2 tbsp caster sugar
- 1 tsp rose petals
- 1/2 tsp rose water / rose essence
Ingredients for Rose Cream
- 200 ml fresh cream
- 2 tbsp honey
- 1 tsp rose essence / rose water
- Preheat the oven to 180°C. Grease and dust the base line a 9*4 inch loaf pan.
- Cream the butter, sugar and orange zest until pale and fluffy.
- Whisk in the eggs, one at a time.
- Mix together the flour and rose petals, baking powder, and chopped pistachios.
- Add the flour mixture into the egg mixture, in 3 portions, alternating with the Orange juice.
- Gently mix till combined completely.
- Pour it into the prepared tin and bake for 25-30 minutes until golden and passes toothpick test.
- Bake on top heating towards the end if your oven doesn’t brown the top while baking.
- While the cake is baking, make the drizzle.
- Heat the lemon juice, sugar, water rose petals, rose water and half of remaining pistachios.
- Heat until the sugar has dissolved, then allow to cool.
- Prick the hot cake with a skewer all over the top and brush this drizzle evenly.
- Garnish with the remaining chopped pistachios and a scattering of rose petals, over the drizzle.
- Allow the cake to cool in the tin before removing.
- Whisk the crème with the honey and rose water until thickened, and serve with the cake.
- See the butter cake recipe to understand the creaming method, thats common to most cakes, to understand terms like light and fluffy etc.
- Substitute the rose water with rose essence, or just used the dried rose petals, the flavors will be a little less intense but still great.
- Don’t use the cosmetic rose water.
- Cut the cake in slices and store in airtight box.