Make This Festive Persian Cake For Eid
There are some staples that everyone expects at the Eid table, like sheer khurma and haleem. However, meethi Eid is also a time to experiment and bring something new to the table. We, at HTV Taste, decided to experiment for you with this unique Persian pistachio cake. It has the right balance between a festive, almost royal, dessert and a modern, easy to serve and store, cake.
With a few simple tips and tricks, you can make this beautiful rose and pistachio cake for your guests and have them fawning over your chef-like skills.
A description of how it tastes: the crumb has a gorgeous texture because of the addition of ground pistachios, a little bit of a bite yet it remains airy and moist. The airy element comes from the addition of soda which releases air bubbles into the batter.
The taste itself is very reminiscent of Mughal flavors due to the aromas of cardamom and rose intermingling. Think of yourself walking into a bakery that makes fresh baklava, that’s what this cake smells like. Since it’s a one layer cake and is topped with a simple glaze, it isn’t over indulgent and makes the perfect accompaniment to a cup of tea.
A few tips to note:
- Make sure to beat the butter and sugar together really well; when you’re done, the butter should be extremely pale and fluffy
- Don’t over process the pistachios as they will turn into a paste and will not retain the dry texture of ground nuts
- Don’t over mix the batter once the flour has been added
- Bake the batter as soon as it’s ready, once the baking powder and soda react with each other, it’s best not to leave the batter sitting out
Try this cake and don’t forget to tag us in your photos!
¾ cup unsalted butter
1 cup white sugar
1 tbsp. oil
1 tbsp. rose water
1 tbsp. lemon juice
2/3 cup pistachios + 1 tbsp. flour (grind together)
1 cup flour
2/3 cup ground pistachios
2 tsp. ground cardamom
1 ½ tsp. baking powder
½ tsp. salt
1 cup clear soda
3 cups icing sugar
1 tbsp. 7-Up
2-3 tbsp. milk
1 tsp. rose water (optional)
Garnish with pistachios and rose petals
Preheat oven to 180 degrees Celsius.
Place the pistachios in a spice grinder with 1 tbsp. flour and grind until there are fine crumbs. Make sure you do not grind it too much. Set aside.
Beat the butter and sugar until the mixture is light and fluffy.
Add eggs, oil, rose water and lemon juice and continue to beat for another 2-3 minutes on medium-high speed.
Whisk together the dry ingredients in a separate bowl.
Add the dry ingredients to the wet ingredients and mix until just combined.
Now add the clear soda and beat the mixture until combined. Do not over mix.
Pour into a 9” round cake tin and bake for 30-40 minutes or until a toothpick inserted comes out clean.
For the glaze: Whisk together all the ingredients for the glaze. Microwave if needed to thin out. Pour over the cake and garnish with chopped pistachios and rose petals.
Enjoy and Eid Mubarak!