Lowen Cakes

Key Ingredients You’ll Need

• Pistachio Paste – Homemade or store-bought, this brings the signature nutty flavor and green hue.
• Butter – For a rich, bakery-style crumb.
• Sugar – Granulated sugar keeps the cake light and sweet without overpowering the pistachio.
• Eggs – Bind the batter and add structure.
• Milk or Yogurt – Keeps the loaf tender and adds moisture.
• Rosewater – A little goes a long way—this gives the glaze its floral magic.
• Powdered Sugar – For a smooth, pourable glaze that sets beautifully.

Tips for Perfect Pistachio Loaf Cake:

Use room temperature ingredients for a smooth, even batter.

Don’t overmix once you add the flour—this keeps the crumb tender.

Let the loaf cool completely before glazing so it doesn’t melt or slide off.

For a more dramatic glaze finish, tint the rose glaze pale pink with beetroot powder or food coloring.

Want to prep ahead? This loaf tastes even better the next day as the flavors develop.

FAQ

Can I use store-bought pistachio paste?
Absolutely, just make sure it’s pure pistachio paste (not overly sweetened or mixed with other nuts).

What if I don’t like rosewater?
You can swap it with orange blossom water or lemon juice for a citrus glaze instead.

How can I tell when it’s done baking?
Insert a skewer or toothpick in the center, if it comes out clean or with just a few moist crumbs, it’s ready.

🧊 Storage Tips

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps well up to 5 days, just bring to room temp before serving.
• Freezer: Wrap slices tightly and freeze up to 2 months. Glaze fresh after thawing if possible.

Ingredients

FOr the Pistachio Loaf Cake

• 100g (7 tbsp) unsalted butter, softened
• 120g (½ cup + 2 tbsp) granulated sugar
• 2 large eggs, room temperature
• 60g homemade pistachio paste
• ½ tsp vanilla extract
• Optional: ¼ tsp almond extract
• 120g (1 cup) all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 60ml (¼ cup) whole milk or plain yogurt, room temperature

For the Rose Glaze

• 100g (¾ cup) powdered sugar, sifted
• 1/4 tsp, or less, rosewater (to start, then add according to taste)
• 1–2 tsp milk or lemon juice (as needed to thin)
• Optional: pink tint (beetroot powder or food coloring)
• Garnish: chopped pistachios or dried rose petals

Directions

1. Prep the Oven and Tin
   • Preheat your oven to 175°C (350°F). Grease and line a standard loaf tin (8×4 or 9×5 inch) with parchment.
2. Cream Butter & Sugar
   • Beat butter and sugar together until light and fluffy—about 2–3 minutes.
3. Add Eggs & Pistachio Paste
   • Beat in the eggs one at a time. Mix in pistachio paste, vanilla, and almond extract (if using) until smooth.
4. Dry Ingredients
   • In a separate bowl, whisk flour, baking powder, and salt.
5. Combine.
   • Add dry ingredients to the batter in two additions, alternating with milk or yogurt. Mix just until smooth.
6. Bake
   • Pour into prepared tin. Bake 45–55 minutes, or until a skewer comes out with just a few moist crumbs. Cool in pan for 10 minutes, then remove and cool completely.
7. Make the Glaze
   • Whisk together powdered sugar, rosewater, and just enough milk or lemon juice for a smooth glaze. Tint pink if desired.
8. Glaze & Garnish
   • Pour over the cooled loaf. Top with pistachios or rose petals if using. Let the glaze set before slicing.

Notes

Full-fat yogurt adds a slight tang and extra moisture, ideal if you prefer a softer crumb.

Don’t skip the cooling step before glazing! A hot loaf will melt the glaze right off.