Rose Pistachio Caken Ffenest Window Cake
The Rose Pistachio Caken Ffenest Window Cake is a beautiful and delicious cake that is perfect for any special occasion. It is made with a moist pistachio cake that is studded with dried roses and topped with a creamy rose-scented frosting. The cake is then decorated with a latticework of pistachios and almonds.
Ingredients
For the cake:
* 1 cup (2 sticks) unsalted butter, softened
* 1 3/4 cups granulated sugar
* 3 large eggs
* 3 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup milk
* 1 teaspoon vanilla extract
* 1/2 cup dried roses
For the frosting:
* 1 cup (2 sticks) unsalted butter, softened
* 3 1/2 cups confectioners' sugar
* 1/4 cup heavy cream
* 1 teaspoon rose water
* 1/4 teaspoon almond extract
For the decoration:
* 1/2 cup pistachios, chopped
* 1/2 cup almonds, chopped
Instructions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch bundt pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the flour, baking powder, baking soda, and salt. Alternately add the milk and vanilla extract, beginning and ending with the dry ingredients. Stir in the dried roses.
3. Pour the batter into the prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
4. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
5. To make the frosting, beat together the butter, confectioners' sugar, heavy cream, rose water, and almond extract until smooth and creamy.
6. Frost the cooled cake and decorate with the chopped pistachios and almonds.
Tips
* For a stronger rose flavor, use more dried roses in the cake batter and frosting.
* If you don't have rose water, you can substitute 1/4 teaspoon of rose extract.
* This cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.