Pistachio and Rosewater Torte
Equipment
- Food processor to grind pistachios finely—if unavailable, use pre-ground pistachio meal
- Mixing bowls preferably metal or glass for beating egg whites
- Hand or stand mixer
- 9-inch springform pan or a regular cake pan lined well with parchment
- Rubber spatula and zester
Ingredients
For the torte
- 1 cup shelled unsalted pistachios plus extra for garnish
- 1 cup almond flour
- 3/4 cup granulated sugar
- 4 large eggs separated
- 1/4 cup neutral oil like grapeseed or light olive oil
- 1 tablespoon rosewater
- Zest of 1 lemon
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
For the topping
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon rosewater
- Crushed pistachios and edible dried rose petals optional but gorgeous
Instructions
Prep the pan
- Preheat your oven to 350°F (175°C). Grease and line the bottom of your cake pan.
Grind the nuts
- In a food processor, pulse pistachios until finely ground—just shy of turning into a paste. Combine with almond flour, baking powder, and salt. Set aside.
Make the base
- In a large bowl, whisk egg yolks with sugar until pale and thick. Stir in oil, rosewater, and lemon zest.
Mix dry into wet
- Fold the nut mixture into the yolk mixture gently, creating a thick, textured batter.
Whip egg whites
- In a clean bowl, beat egg whites until they form soft peaks. Fold a third of the whites into the batter to lighten it, then gently fold in the rest.
Bake
- Pour batter into prepared pan and smooth the top. Bake for 30 minutes or until the center springs back and a skewer comes out clean.
Cool and top
- Let the torte cool fully in the pan before removing. Whip cream with rosewater and powdered sugar until soft peaks form. Spread on top of the cooled torte and garnish with chopped pistachios and rose petals.