Ganzer Mandel-Pistazien-Kuchen mit weisser Rosenwasser-Glasur auf eleganter Kuchenplatte

Winter Almond-Pistachio Cake with Rose Water Glaze

Name: Winter Almond-Pistachio Cake with Rose Water Glaze
Prep time: 45 min
Cook time: 55 min
Total time: 220 min
Yield: 12 Servings
Cuisine: International
Ingredients: 200.000 g 200g almonds (blanched); 100.000 g 100g pistachios (shelled, unsalted); 250.000 g 250g plain flour; 200.000 g 200g caster sugar; 200.000 g 200g butter (room temperature); 4.000 Stück 4 medium eggs; 200.000 ml 200ml heavy cream; 2.000 TL 2 tsp baking powder; 1.000 TL 1 tsp rose water; 1.000 Prise 1 pinch salt; 2.000 EL 2 tbsp honey; 200.000 g 200g icing sugar (for glaze); 3.000 EL 3 tbsp milk (for glaze); 0.500 TL 0.5 tsp rose water (for glaze); 50.000 g 50g pistachios (chopped, for decoration)

⚠ Gluten ⚠ Nuts ⚠ Milk ⚠ Eggs

Angeschnittener Mandel-Pistazien-Kuchen mit sichtbarer nussiger Textur und Glasur

Mandel-Pistazien-Kuchen von oben fotografiert mit gehackten Pistazien als Dekoration

Elegant oriental-inspired winter cake with roasted almonds, pistachios and delicate rose water. The moist texture and floral aroma make this cake a special winter treat.

Contains the following allergens:

Gluten Nuts Milk Eggs

Preparation

45 min.

Baking Time

55 min.

Servings

Difficulty

Hard

Instructions

Preheat oven to 160°C (320°F). Spread almonds and pistachios on a baking sheet and toast for 8-10 minutes until fragrant. Cool completely, then coarsely grind in a food processor - don't make it too fine, small pieces should still be visible.

Butter a 26cm (10-inch) springform pan and dust with flour. Preheat oven to 170°C (340°F) conventional or 150°C (300°F) fan.

In a large bowl, beat room temperature butter with sugar using an electric mixer for 5 minutes until pale and fluffy. Mix in honey.

Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in 1 tsp rose water.

In a separate bowl, whisk together flour, baking powder and salt. Add the ground nuts and mix well.

Alternately fold the flour-nut mixture and heavy cream into the egg-butter mixture, beginning and ending with the flour mixture. Mix just until combined.

Pour batter into prepared pan and smooth the top. Bake for 50-55 minutes until a skewer inserted in center comes out clean and the surface is golden brown.

Cool in pan for 10 minutes, then carefully turn out onto a wire rack to cool completely, about 2 hours.

Sift icing sugar and whisk with milk and rose water to make a thick glaze. It should drip from the spoon but not be too thin.

Pour glaze evenly over cooled cake and spread with a palette knife. Sprinkle with chopped pistachios. Let set for 30 minutes before serving.

Ingredients

12 Servings

200g almonds (blanched) 200 g
100g pistachios (shelled, unsalted) 100 g
250g plain flour 250 g
200g caster sugar 200 g
200g butter (room temperature) 200 g
4 medium eggs 4 Stück
200ml heavy cream 200 ml
2 tsp baking powder 2 TL
1 tsp rose water 1 TL
1 pinch salt 1 Prise
2 tbsp honey 2 EL
200g icing sugar (for glaze) 200 g
3 tbsp milk (for glaze) 3 EL
0.5 tsp rose water (for glaze) 0.5 TL
50g pistachios (chopped, for decoration) 50 g

Baking Timer

The timer appears at the bottom right of the screen.

Frequently asked questions

How many servings does Winter Almond-Pistachio Cake with Rose Water Glaze make?

The recipe Winter Almond-Pistachio Cake with Rose Water Glaze is designed for 12 servings. Use the portion calculator on this page to easily adjust the quantities.

How long does it take to make Winter Almond-Pistachio Cake with Rose Water Glaze?

Preparation takes about 45 minutes and baking about 55 minutes – roughly 220 minutes in total.

How long does Winter Almond-Pistachio Cake with Rose Water Glaze keep?

Winter Almond-Pistachio Cake with Rose Water Glaze tastes best fresh. Well covered and stored in a cool place, the cake usually keeps for 2–3 days; many cakes can also be frozen.