β€πΉ Rose, Pistachio, and Peach Cake π°β€
β€πΉ Rose, Pistachio, and Peach Cake π°β€
Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 1 hour | Kcal: 540 per serving | Servings: 12
π Ingredients:
200g of unsalted butter, softened
200g of caster sugar
4 medium eggs
200g of self-raising flour
100g of ground pistachios
Zest of 1 lemon
1 tsp of rose water
250g of fresh peaches, diced
100g of pistachios, chopped
Frosting:
500g of mascarpone cheese
100ml of heavy cream
50g of icing sugar
1 tsp of rose water
π°Decoration:
Rose petals
Sliced peaches
Crushed pistachios
Directions:
Preheat the oven to 180Β°C (350Β°F). Grease and line two 8-inch cake pans.
Cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Fold in flour, ground pistachios, lemon zest, and rose water. Gently fold in diced peaches.
Divide batter between the prepared pans. Bake for 25-30 minutes. Allow to cool.
For the frosting, whip mascarpone, cream, icing sugar, and rose water until smooth. Frost cooled cakes.
Decorate with rose petals, peach slices, and crushed pistachios.
