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Pistachio and Rose Torta tal-Lewż - Image 1

Pistachio and Rose Torta tal-Lewż

Maltese cuisine
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Pistachio and Rose Torta tal-Lewż

  1. Traditional Breads

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
Course
Dessert
Complexity
Easy
Units:
Scale:

Ingredients

Cake

  • 9oz almond flour
  • 4oz pistachios(finely ground)
  • 7oz granulated sugar
  • 4 pcs large eggs
  • 4oz unsalted butter(melted and cooled)
  • 2 tbsp rosewater
  • 1 tsp lemon zest(from one lemon)
  • 1 tsp baking powder
  • 1/4 tsp salt

Garnish

  • 2 tbsp chopped pistachios
  • 2 tbsp chopped almonds
  • 1 tsp edible rose petals

Instructions

Preparation

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

Mixing the Batter

  1. In a large bowl, whisk the eggs until light and frothy, about 2-3 minutes.
  2. Gradually incorporate the melted and cooled butter into the egg mixture, constantly whisking until well combined.
  3. Stir in the rosewater and lemon zest.
  4. Gently 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

  1. Pour the batter into the prepared springform pan and spread evenly.
  2. Bake 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.
  3. Remove 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.
  4. Once completely cooled, sprinkle the top with chopped pistachios, chopped almonds, and edible rose petals before serving.

Nutrition

Servings
8
Serving size (imperial)
4.4 oz
NutrientPer servingPer 100 gTotal (8 servings)
Calories420.5 kcal336.4 kcal3,364 kcal
Protein11.2 g9 g89.6 g
Fat25.8 g20.6 g206.4 g
Carbs39.5 g31.6 g316 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

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