Rosewater Pistachio Mini Cakes

Middle Eastern · Spring · 40 min · Serves 4 · By Lesapor Test Kitchen

These mini cakes are infused with rosewater and topped with crushed pistachios for a delightful Middle Eastern-inspired dessert. Perfect for spring gatherings or intimate dinners, they offer a balanced sweetness with a touch of floral aroma.

Ingredients

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 2 tablespoons rosewater
• 1 teaspoon baking powder
• 1/4 cup pistachios, finely chopped
• Pinch of salt

Method

1. Preheat your oven to 350°F (175°C) and lightly grease a mini muffin pan.
2. In a bowl, whisk together the flour, sugar, and baking powder. Add a pinch of salt.
3. In another bowl, beat the eggs, then mix in the melted butter and rosewater.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Pour the batter into the prepared muffin pan, filling each cavity about three-quarters full.
6. Sprinkle the chopped pistachios evenly over the tops of the batter.
7. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the mini cakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.