Heavenly Spiced Persian Pear and Pistachio Torte with Rosewater Cream

Ingredients

• 2 cups flour, sifted
• 1 cup ground pistachios
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 3 units eggs, beaten
• 1 cup olive oil
• 3 units ripe pears, peeled, cored, and sliced
• 1 tablespoon lemon juice

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon rosewater

Method

1. 01
   Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. 02
   In a large bowl, combine sifted flour, ground pistachios, sugar, baking powder, cardamom, cinnamon, and salt.
3. 03
   In a separate bowl, whisk together the beaten eggs and olive oil until well combined.
4. 04
   Pour the wet ingredients into the dry ingredients and mix until just combined.
5. 05
   Toss the sliced pears with lemon juice and gently fold them into the batter.
6. 06
   Pour the batter into the prepared pan, smoothing the top with a spatula.
7. 07
   Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. 08
   While the torte is baking, prepare the rosewater cream by whipping the heavy cream with powdered sugar until soft peaks form. Stir in the rosewater.
9. 09
   Allow the torte to cool for 10 minutes in the pan, then remove from the pan and transfer to a wire rack to cool completely.
10. 10
    Serve the torte with a dollop of rosewater cream on the side.