🍰 Pistachio Rosewater Cake with Yogurt Glaze

Ingredients (Serves 8–10):

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.

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