Pistachio Cake Recipe

Preheat oven to 350°F.

Line a 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 to the ground pistachios 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, beating well after each addition; add the rose water and mix.

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

Pour the batter into the prepared pan and spread evenly.

For a sheet cake bake for approximately 15-20 minutes.

For a round cake bake for 30-40 minutes.

Combine the sweetened condensed milk, water and corn flour in 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 the cake is done and cool.