Pistachio Rose Water Cake with Rose-Scented Strawberries


March 3, 2017

Recipe by Snixy Kitchen



1½ cups (180g) finely ground unsalted pistachios (from about 1¼ cups whole pistachios)

1½ cups (160g) almond flour

4 ounces (1/2 cup) unsalted butter, room temperature

⅔ cup sugar

5 large eggs, separated

1 tablespoon rosewater

Zest of half an orange

1 teaspoon baking powder

½ teaspoon salt

For serving (optional):

1lb strawberries, cored and sliced

1 tablespoon sugar

½ teaspoon rosewater


1For directions visit Snixy Kitchen


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