Kermani Pistachio Cake

Name: Kermani Pistachio Cake (Cayk-e pesteh)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Makes 8 servings
Cuisine: Iranian
Ingredients: 2 tablespoons confectioners’ sugar (optional); 1 teaspoon dried rose petals; ½ teaspoon cardamom powder; ¼ cup (20 g) ground raw pistachios; 2 cups (240 g) unbleached (all-purpose) flour; 1 teaspoon baking soda; 2 teaspoons baking powder; ½ teaspoon sea salt; ½ cup (120 ml) oil or (110 g) unsalted butter; ½ cup (120 ml) oil or (110 g) unsalted butter; 1 cup (240 g) plain yogurt; 2 tablespoons rose water; 1 vanilla bean, split and scraped out, or ½ teaspoon vanilla extract; 1 vanilla bean, split and scraped out, or ½ teaspoon vanilla extract; 4 eggs, separated (room temperature); Zest of 1 orange; 1 cup (200 g) sugar; 1 cup (120 g) raw shelled pistachios

Cayk-e pesteh

Preparation info

Makes
8
servings

Difficulty
Medium
Ready in
1 hr

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

1 cup (200 g) sugar
1 cup (120 g

Asia
Iran
Cake
Vegetarian
Southeast Asia

Method

Place the oven rack in the center and preheat oven to 350°F (180°C).
Butter an 8-inch spring form cake pan and line the base with parchment paper. Then butter and dust the top of the parchment paper.
Pulse the sugar and pistachios in a food p