PISTACHIO CAKE WITH ROSEWATER KASHTA Recipe

Preheat oven to 350F/170°C. Line a sheet cake pan with baking paper or grease and set aside.

Place pistachios in a food processor and pulse until they are finely ground. Add the flour, salt and baking powder and pulse to mix. Set aside.

In a stand mixer, cream the butter and sugar for 3-4 minutes until light and fluffy. Add the eggs one at a time and beat well after each addition. Add the rosewater and mix.

Add the pistachio flour mixture and fold with a spoon just until everything is incorporated well.

Pour the batter and spread evenly. For a sheet cake bake approximately 15-20 minutes. For a round cake bake 30-40 minutes.

For The kashta, combine the nestle Sweetened Condensed Milk, water and corn flourin a saucepan. Bring to a boil, stirring constantly until thick. Remove from heat and add the rose and orange blossom water. Cover with plastic wrap and refrigerate to cool until cake is done and cool.

To assemble: After the cake cools, assemble the two rounds and place kashta filling in between. Place on serving plate or cake stand. Place some more kashta drops on the top of the cake and garnish as desired.

Serving tip: To serve, garnish with ground pistachios and a few rose petals. Optional to add “katar”, or sugar syrup for extra sweetness.

You may also serve this in a form of a triffle. In small parfait glasses, place a small slice of cake, top with kashta cream and repeat layers till the top. Garnish with pistachio and rose petals.