I have a lot of good memories when it comes to Pistachios. We wouldn’t get them in Kannur when I was little so whenever my cousins brought them,I would wait to lick the shells that they were discarding. I love how salty those were.Finding shelled pistachios were impossible until a year or so ago in Kannur. Now, the supermarkets have a little Dry Fruit Corner where they even sell dried blueberries!
This cake is by far one of the most exotic cakes that I’ve baked in my entire life. I love the flavour combination of pistachio,orange and rosewater. I get my rosewater from Kashmir and it’s the purest. Jobin’s sister makes sure that I get my supply whenever I am out of it. You should try this cake if you are in a mood for a good,moist and flavourful cake!
Pistachio & Rosewater Cake
Makes one 8 inch round cake
2 sticks unsalted butter,room temperature
1 cup plus 1 tablespoons superfine sugar
1 cup finely ground unsalted pistachios
1 cup finely ground blanched almonds
Juice and zest of one orange
1 teaspoon pure rose water
1/2 cup plus 1 tablespoon flour
1 cup confectioners sugar
2 tablespoons lime juice
Full recipe: PISTACHIO & ROSEWATER CAKE