Celebrate the festive season with our exquisite Gluten-Free Pistachio Rosewater Christmas Cake. This elegant and flavorful cake combines the nutty richness of pistachios with the delicate aroma of rosewater, making it a perfect centerpiece for your holiday gatherings. Whether you’re catering to gluten-free guests or simply seeking a unique dessert, this recipe is sure to impress.
Ingredients
For the Cake:
- 125g Caster Sugar
- 125g Margarine
- 3 Medium Free-Range Eggs
- 4 tsp Rosewater
- Juice of 1/2 a Lime
- 150g Pistachios
- 150g Gluten-Free Self-Raising Flour
- 1 tsp Xanthan Gum
- 1 tsp Baking Powder
- 2 tbsp Dairy-Free Milk
For the Frosting and Topping:
- 100g Dairy-Free Margarine
- 400g Icing Sugar
- 1/2 tsp Rosewater
- Pink Gel Food Colouring
- Rose Petals for Decoration
Directions
- Preheat and Prepare:
Preheat your oven to 170°C (338°F) and line two 20cm (8-inch) cake tins with baking parchment. - Prepare Pistachios:
Lightly roast the pistachios in the oven for 5-10 minutes. Once cooled, blitz them in a food processor until they achieve a flour-like texture. - Mix Wet Ingredients:
In a large bowl, cream together the margarine and caster sugar until well combined. Beat in the eggs one at a time, ensuring each is fully incorporated. - Add Flavors:
Mix in the lime juice and rosewater, infusing the batter with their vibrant flavors. - Combine Dry Ingredients:
Gradually add the gluten-free self-raising flour, xanthan gum, and baking powder to the mixture. Pour in the dairy-free milk and stir until you achieve a smooth batter. Be cautious not to over-mix, as the xanthan gum can cause the batter to seize. If the batter appears too thick, add a little more dairy-free milk. - Bake the Cake:
Divide the batter evenly between the prepared cake tins. Bake in the preheated oven for approximately 20 minutes, or until a skewer inserted into the center comes out clean or springs back when gently pressed. - Cool Completely:
Allow the cakes to cool on a wire rack completely before frosting. - Prepare the Frosting:
Cream together the dairy-free margarine, pink gel food colouring, rosewater, and icing sugar. Add the icing sugar gradually to achieve a smooth and fluffy consistency. - Assemble the Cake:
Spread a generous layer of frosting over one cake layer. Place the second cake layer on top to sandwich them together. Apply a final coat of frosting over the top layer and adorn with edible rose petals for a stunning finish. - Serve and Enjoy:
Brew a fresh cup of tea or coffee and serve your Gluten-Free Pistachio Rosewater Christmas Cake alongside. It’s the perfect treat to enjoy with loved ones during the holiday season.
Why Choose Gluten-Free?
Opting for a gluten-free cake doesn’t mean compromising on taste or texture. Our pistachio rosewater cake is moist, flavorful, and beautifully decorated, ensuring that everyone at your table can indulge without worry. For more delightful gluten-free recipes, explore our best cake recipes for spring or try our gluten-free lemon cake.
Perfect Pairings
Pair this festive cake with other holiday favorites like our spiced cranberry punch or a rich eggnog cake to create a memorable dessert spread. Looking for more Christmas treats? Check out our christmas sugar cookie recipe or peppermint bark cheesecake.
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Additional Tips
- Rosewater Substitute: If you can’t find rosewater, you can substitute it with a few drops of vanilla extract for a different but equally delightful flavor profile.
- Storage: Store the cake in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
- Decoration Variations: Enhance the cake’s appearance by adding crushed pistachios on top of the frosting or drizzling a light glaze for extra sweetness.
Embrace the holiday spirit with this Gluten-Free Pistachio Rosewater Christmas Cake, a dessert that combines tradition with a modern, allergy-friendly twist. Happy baking and happy holidays!
