Description
The Pistachio Rose Baklava Layer Cake is a decadent dessert that combines the rich, nutty flavor of pistachios with the delicate floral notes of rosewater. Each layer is infused with honey syrup, creating a moist and creamy texture that melts in your mouth, while the crispy phyllo layers add a delightful crunch.
Ingredients
Scale
- Cake Layers:
- 2 cups all-purpose flour
- 1 cup ground pistachios
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup rosewater
- Honey Syrup:
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 cup honey
- 1 tablespoon lemon juice
- 1 teaspoon rosewater
- Filling:
- 1 cup ricotta cheese
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 cup ground pistachios
- Garnish:
- Chopped pistachios
- Edible rose petals
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together flour, ground pistachios, baking powder, and salt.
- In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract and rosewater.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly into three greased 9-inch round cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- While the cakes are baking, prepare the honey syrup by combining sugar, water, honey, and lemon juice in a saucepan over medium heat. Stir until sugar dissolves, then add rosewater and remove from heat.
- Once the cakes are done, let them cool for 10 minutes before removing from pans. Poke holes in the cakes and drizzle with honey syrup.
- For the filling, whip the heavy cream until stiff peaks form, then fold in ricotta cheese and powdered sugar until smooth. Stir in ground pistachios.
- Layer the cakes with the filling, spreading it evenly between each layer. Top with remaining filling and garnish with chopped pistachios and edible rose petals.
Notes
- This cake can be made a day in advance; it tastes even better as the flavors meld.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For a nut-free version, substitute ground pistachios with ground sunflower seeds.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: desserts
- Method: baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 350
- Sugar: 25 grams
- Sodium: 150 milligrams
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 2 grams
- Protein: 6 grams
- Cholesterol: 50 milligrams
Keywords: Pistachio Rose Baklava Layer Cake, baklava cake, pistachio dessert, rosewater cake, Middle Eastern desserts, layered cake, creamy cake, nutty dessert, honey syrup cake, festive desserts, unique cake recipes, vegetarian desserts, indulgent cakes