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Pistachio-rose cake

Coarsely grind a little less than 1 cup pistachios. Set aside about 1/4 cup of the nuts for garnish. Pre-heat oven to 350. Butter and flour a 9 inch round cake pan. Soften a stick of unsalted butter for 15 seconds in the microwave. In a mixer bowl, cream butter with little shy of 1 cup sugar. Add three eggs, one at a time. Add a splash of vanilla and a splash of rose water. Add a big pinch of salt. Alternate 1/4 cup milk with 1 cup AP flour + 1 tsp baking powder. Bake about 30-35 mins until done. Invert, cool. For the glaze, mix about cup and a half powdered sugar with a splash of rose water and a table sp or two of milk. Glaze the cake, and garnish with pistachio powder and dried rose petals. 

https://smittenkitchen.com/2017/04/pistachio-cake/

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