Gluten-Free Pistachio Rose Water Cake with Rose-Scented Strawberries

Preheat the oven to 400°F. Spread the ground pistachios in an even layer on a baking sheet. Bake on the middle rack for 10-15 minutes, stirring every few minutes, until fragrant and lightly toasted. Let cool.

Reduce heat to 350°F. Butter the bottom and sides of an 8½-inch springform pan and line the bottom with a round of parchment paper.

In the bowl of a stand mixer fitted with a paddle, beat the butter and sugar until light an fluffy, about 5 minutes, scraping the sides as necessary.

Add the egg yolks, on at a time, and beat until just combined. Add the rosewater and orange zest and beat just to combine.

In a separate bowl, combine the nut flours, baking powder, and salt.

With the mixer on low, slowly add the dry ingredients to the egg yolk mixture in the stand mixer, beating until evenly combined.

In a separate clean bowl (or in the stand mixer with the contents transferred to another bowl), beat the egg whites until soft peaks form.

Use a rubber spatula to stir 1/3 of the whipped egg whites into the batter. Gently fold the remaining whipped egg whites into the batter until just combined.

Pour the batter into the prepared pan and spread evenly. Bake for 50 minutes to an hour, until the top springs back when pressed gently.

Meanwhile, combine the strawberries, sugar, and rosewater in a bowl. Chill until ready to serve, up to a 24 hours.

Let cool 10 minutes before releasing the cake from the springform. Serve topped with rose-scented berries.