For the cake: • 1 ½ cups all-purpose flour • 1 cup ground pistachios (unsalted, shelled) • 2 tsp baking powder • ½ tsp salt • ½ cup unsalted butter, softened • ½ cup sugar • ½ cup honey • 3 large eggs • 1 tsp vanilla extract • 1 tsp rosewater (optional, but aromatic) • ½ cup Greek yogurt
For the glaze: • ½ cup powdered sugar • 2–3 tbsp Greek yogurt • 1 tsp rosewater
For topping: • A handful of crushed pistachios
Instructions: 1. Preheat oven to 350°F (175°C). Grease and line a round cake pan. 2. Whisk flour, ground pistachios, baking powder, and salt. 3. Beat butter, sugar, and honey until fluffy. Add eggs one at a time, then vanilla, rosewater, and yogurt. 4. Fold in dry ingredients until just combined. 5. Bake 35–40 min until golden and a toothpick comes out clean. 6. Drizzle with yogurt glaze and sprinkle crushed pistachios on top.
Comment CAKE to get our Rustic & Creative Cakes eBook for $3.90 USD Or comment 100 to unlock our 100-eBook bundle — over 80,000 recipes for only $5 USD
