Pistachio Rosewater Cake
Pistachio Rosewater Cake
Light, elegant, and simple.
Prep Time: 30 MINS
Total Time: 60 MINS
Servings: 8
SuperMoist Yellow
3 Eggs
½ Cup vegetable oil
1 ¼ Cup water

3 Tbsp rosewater

1 Pack whipping cream powder

Pistachios, shredded

  • 1 Preheat oven to 180 °C. In mixing bowl add cake mix, eggs, oil, 2tbsp rosewater and water, and whisk until well combined and smooth.
  • 2 Grease 2 baking pans, pour in the cake mix, put into oven and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Leave to cool.
  • 3 In small bowl, mix whipping cream with water (as per instructions on pack), add remaining rosewater and stir until smooth, not fluffy. Coat the cake with the cream, and decorate with pistachios and rose buds.