As with the strange twist on my version's name, let me explain.. *taps foot* Nothing against the original published version on the book. But with the blue moon arisen above my horizons, I surely had to put my creativity to work. And alas... the pistachios stood like green magnets shining in awesome spectacle in my fridge. I gave in, swopping the fine almond flour for finely grounded pistachios instead. A cumbersome effort that was well worth the extra washing. The tender sprouting greens and incredible nutty aroma of the batter was right up my alley! With a gentle sprinkling of rosewater in place of the vanilla extract, I swear i could just feel a live persian dance in my kitchen.
And what better way to end off the entire mystical journey then a generous coating of warm apricot glaze and a shower of crushed pistachios... Now that's what I call a match made in heaven.
Stay tuned for next week recipe's of Blueberry Crumb Cake as chosen by ME!!!
Pistachios sound like a wonderful substitution. Your bundt cake looks beautiful. I love the shape.
ReplyDeleteWhat a great interpretation - looks amazing!
ReplyDeleteI've already made the blueberry cake and it's fantastic...great pick!
it is stunning-- and delicious, too, i bet! great flavors!
ReplyDeleteGreat combination with the pistachios, your cake looks gorgeous!!
ReplyDeleteI'm so excited about your pick for next week!!
Beautiful, absolutely beautiful, Sihan! I can only imagine the oh, so amazing middle eastern flavor mix! ...I loooooove rosewater, and anything persan for that matter!
ReplyDeleteVery wise choice!
c'est tout simplement splendide, que ce soit au niveau de ton gâteau que de l'idée ! merveilleuse déclinaison :)
ReplyDeleteWhat a delicious looking interpretation of the recipe! Your cake looks fabulous. I can't wait to cook the blueberry cake next!
ReplyDeleteThat looks amazing! I LOVED this cake, it smelled so good while cooking and tasted wonderful :) I paired it with simple lemon curd. YUM!
ReplyDeleteOoh, you chose the blueberry crumb cake? Good pick, I'm really looking forward to it.
ReplyDeleteWay to make this cake your own, I'm sure the pistachios were wonderful!
I love your twist on this recipe with the pistachios and rosewater --- it sounds absolutely yummy!!!
ReplyDeleteBeautiful job! It sounds fabulous!
ReplyDeletePistachios! What a great idea. The shape of your cake is wonderful.
ReplyDeleteLooks fabulous!
ReplyDeleteSo glad to see you baking again.
It looks amazing, well done! Pistachios and rosewater essence, yum :)
ReplyDeleteYour cake is beautiful! Where did you get such a stunning cake pan? Funny because we make a pistachio yogurt cake at the bakery I work at, and it didn't even cross my mind to make it that way! Gorgeous cake!
ReplyDeleteI really like what you did with this cake. It looks fabulous! Pistachios would make anything taste wonderful.
ReplyDeleteI've never cooked with rosewater, but now that I've seen your variation, I've got to get some! Very creative, and I'm sure very delicious.
ReplyDeleteI made the blueberry cake a couple of weeks ago - we really enjoyed it!
Nancy
What a gorgeous presentation! You did a fabulous job!
ReplyDeleteWhat a creative idea, using the pistachios and the rosewater. It looks delicious.
ReplyDeleteI love your cake and the idea of Pistachios was the best.
ReplyDeleteI love your take on the cake! Very creative.
ReplyDeleteWOWOWOWOWOOWOWOWOWOWOWO!!!!!!! Gorgeous! Pistachios! My favorite! I am actually JEALOUS that you got to eat this cake!
ReplyDeleteBeautiful cake. And very exotic. Yummy!
ReplyDeleteYour cake looks beautiful and yummy!
ReplyDeleteI love pistachios! and I've always wanted to try baking with rosewater. I'm looking forward to next week, by the way!
ReplyDeleteWhat a wonderfully creative adaptation! It looks so pretty! Nice job.
ReplyDeleteYour cake is fabulous! I bet it tastes good too. I'm looking forward to next week's recipe. :)
ReplyDeleteWhat a perfect match of flavors for this cake. I bet it was delicious. Rosewater adds an exotic aroma that can whisk you to a faraway place in one whiff.
ReplyDeletewell done, u r such a creative cookie ;-))
ReplyDeleteLovely! The cake looks great. I adore pistachios so anything with them gets high marks from me. Can't wait to make the crumb cake!
ReplyDeleteI can completely really understand your disappointment!! While I did not bake the cake you chose (I plan to do so this weekend), I have had a weekend of failed baking efforts...macarons, whoopie pies, and even a simple peanut butter cookie recipe did not turn out as I had hoped. Thanks for choosing this recipe. I like that you chose something that means something to you. I'll bet your next effort will be perfect.
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