Name: Pistachio and Rose Torta tal-Lewż
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 8 servings
Cuisine: Maltese cuisine
Ingredients: 250 g almond flour; 100 g pistachios (finely ground); 200 g granulated sugar; 4 pcs large eggs; 100 g unsalted butter (melted and cooled); 2 tbsp rosewater; 1 tsp lemon zest (from one lemon); 1 tsp baking powder; 0.25 tsp salt; 2 tbsp chopped pistachios; 2 tbsp chopped almonds; 1 tsp edible rose petals

A golden-brown almond torta, dusted with powdered sugar and sprinkled generously with vibrant green chopped pistachios and delicate dried rose petals, sits elegantly on a white plate.

Prep: 25 min • Cook: 45 min. An elegant twist on the traditional Maltese almond cake, this Torta tal-Lewż features vibrant green pistachios and a delicate whisper of rosewater. The cake is moist and fragrant, topped with a delightful combination of chopped nuts and beautiful edible rose petals, making it a perfect dessert for special occasions or a sophisticated treat.

Preparation time: 25 min
Cooking time: 45 min
Total time: 1 hr 10 min
Servings: 8

Instructions

Preparation

1Preheat your oven to 175°C (350°F). Grease and flour a 9-inch round springform pan.
2In a medium bowl, whisk together the almond flour, ground pistachios, granulated sugar, baking powder, and salt. Set aside.

Mixing the Batter

1In a large bowl, whisk the eggs until light and frothy, about 2-3 minutes.
2Gradually incorporate the melted and cooled butter into the egg mixture, constantly whisking until well combined.
3Stir in the rosewater and lemon zest.
4Gently fold the dry ingredients into the wet ingredients in two additions, mixing until just combined and no dry streaks remain. Be careful not to overmix.

Baking and Finishing

1Pour the batter into the prepared springform pan and spread evenly.
2Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and firm to the touch.
3Remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes before carefully releasing it from the springform pan.
4Once completely cooled, sprinkle the top with chopped pistachios, chopped almonds, and edible rose petals before serving.

Instructions

Preparation

1Preheat your oven to 175°C (350°F). Grease and flour a 9-inch round springform pan.
2In a medium bowl, whisk together the almond flour, ground pistachios, granulated sugar, baking powder, and salt. Set aside.

Mixing the Batter

1In a large bowl, whisk the eggs until light and frothy, about 2-3 minutes.
2Gradually incorporate the melted and cooled butter into the egg mixture, constantly whisking until well combined.
3Stir in the rosewater and lemon zest.
4Gently fold the dry ingredients into the wet ingredients in two additions, mixing until just combined and no dry streaks remain. Be careful not to overmix.

Baking and Finishing

1Pour the batter into the prepared springform pan and spread evenly.
2Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and firm to the touch.
3Remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes before carefully releasing it from the springform pan.
4Once completely cooled, sprinkle the top with chopped pistachios, chopped almonds, and edible rose petals before serving.

Nutrition Information

Calories: 421 kcal
Protein: 11 g
Fat: 26 g
Carbs: 40 g

Nutrient	Per serving
Calories	421 kcal
Protein	11 g
Fat	26 g
Carbs	40 g

Tips

For a finer texture, ensure pistachios are very finely ground.
Do not overmix the batter; overmixing can make the cake tough. Mix until just combined.
This cake is delicious on its own, or can be served with a dollop of clotted cream or a light fruit