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Pistachio, Rose & Cardamom Cake Recipe

Pistachio, Rose & Cardamom Cake Recipe: A Luxurious Delight

Indulge in the exquisite flavors of Pistachio, Rose & Cardamom Cake, a luxurious dessert that combines rich pistachios, fragrant rosewater, and warm cardamom.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Middle Eastern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour Whole wheat can be used for flavor.
  • 2 teaspoons Baking powder Ensure it's fresh.
  • 1 te teaspoon Baking soda Works with baking powder.
  • 1 teaspoon Ground cardamom Nutmeg can be a substitute.
  • 1/2 teaspoon Salt Kosher salt recommended.
  • 1 cup Pistachios Finely ground, avoid paste.
  • 1/2 cup Unsalted butter Can substitute with oil.
  • 1 cup Granulated sugar Brown sugar can be used.
  • 3 large Eggs Egg replacers work for vegan.
  • 1 teaspoon Vanilla extract Use pure vanilla if possible.
  • 1 cup Plain yogurt Sour cream or non-dairy can substitute.
  • 2 tablespoons Rosewater Critical for flavor.
  • 1/2 cup Milk Almond or oat milk can substitute.
For the Rosewater Glaze
  • 1 cup Powdered sugar
  • 2 tablespoons Rosewater
  • 1-2 tablespoons Water Add to adjust consistency.

Equipment

  • Oven
  • Mixing bowl
  • electric mixer
  • Food Processor
  • Cake pan
  • wire rack

Method
 

Step-by-Step Instructions
  1. Prepare Dry Ingredients: Whisk together flour, baking powder, baking soda, ground cardamom, and salt until combined.
  2. Grind Pistachios: Finely grind pistachios in a food processor until they resemble coarse flour.
  3. Cream Butter and Sugar: Beat butter and sugar together until light and fluffy, about 2-3 minutes.
  4. Add Eggs and Vanilla: Add eggs one at a time, mixing well, then stir in vanilla extract.
  5. Incorporate Yogurt and Rosewater: Fold in yogurt and rosewater until just combined.
  6. Combine Mixtures: Gradually mix dry ingredients into wet mixture until just combined.
  7. Add Milk: Slowly add milk until the batter is smooth but not runny.
  8. Prepare Cake Pan: Preheat oven to 350°F (175°C), grease a cake pan, and line with parchment.
  9. Bake: Pour batter into prepared pan, bake for 40-45 minutes, until a toothpick comes out clean.
  10. Cool the Cake: Cool in the pan for 10 minutes, then transfer to a wire rack.
  11. Prepare Rosewater Glaze: Whisk powdered sugar and rosewater, adding water until drizzleable.
  12. Glaze the Cake: Drizzle glaze over the cooled cake, add garnishes if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 175mgPotassium: 180mgFiber: 2gSugar: 25gVitamin A: 400IUCalcium: 80mgIron: 1.2mg

Notes

Ensure pistachios are finely ground but not made into a paste. Use fresh ingredients for best results and allow cake to cool completely before glazing.

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