Gluten-Free Pistachio Rose Water Cake with Rose-Scented Strawberries
yields: 8 servings
Ingredients
- 1½ cups (180 g) finely ground unsalted pistachios, from about 1¼ cups whole pistachios
- 1½ cups (160 g) super-fine blanched almond flour
- 4 ounces (4 oz) unsalted butter, room temperature
- ⅔ cup granulated sugar
- 5 large eggs, separated
- 1 tablespoon rosewater
- Zest of ½ an orange
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
For serving (optional):
- 1 lb strawberries, cored and sliced
- 1 tablespoon granulated sugar
- ½ teaspoon rosewater
INSTRUCTIONS
- Preheat the oven to 400°F. Spread the ground pistachios in an even layer on a baking sheet. Bake on the middle rack for 10-15 minutes, stirring every few minutes, until fragrant and lightly toasted. Let cool.
- Reduce heat to 350°F. Butter the bottom and sides of an 8½-inch springform pan and line the bottom with a round of parchment paper.
- In the bowl of a stand mixer fitted with a paddle, beat the butter and sugar until light an fluffy, about 5 minutes, scraping the sides as necessary.
- Add the egg yolks, on at a time, and beat until just combined. Add the rosewater and orange zest and beat just to combine.
- In a separate bowl, combine the nut flours, baking powder, and salt.
- With the mixer on low, slowly add the dry ingredients to the egg yolk mixture in the stand mixer, beating until evenly combined.
- In a separate clean bowl (or in the stand mixer with the contents transferred to another bowl), beat the egg whites until soft peaks form.
- Use a rubber spatula to stir ⅓ of the whipped egg whites into the batter. Gently fold the remaining whipped egg whites into the batter until just combined.
- Pour the batter into the prepared pan and spread evenly. Bake for 50 minutes to an hour, until the top springs back when pressed gently.
- Meanwhile, combine the strawberries, sugar, and rosewater in a bowl. Chill until ready to serve, up to a 24 hours.
- Let cool 10 minutes before releasing the cake from the springform. Serve topped with rose-scented berries.
Notes
*I pulse the pistachios in a blender or food processor until finely ground, but before they turn into nut butter!
**The nut oils ensure the cake stays moist for up to a few days wrapped in foil or refrigerated in an airtight container!
