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Pistachio, Rose & Cardamom Cake

Pistachio, Rose & Cardamom Cake: A Flawless Floral Delight

Experience a Pistachio, Rose & Cardamom Cake with unique flavors and a luxurious rosewater glaze, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Middle Eastern
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour Provides the structure needed for a light, fluffy cake.
  • 1.5 teaspoons baking powder Acts as a leavening agent.
  • 0.5 teaspoon baking soda Helps with browning.
  • 1 teaspoon ground cardamom Offers a warm, spicy depth.
  • 0.25 teaspoon salt Balances sweetness.
  • 0.75 cups pistachios Ground for nutty richness.
  • 0.5 cups unsalted butter Adds richness; ensure it’s softened.
  • 1 cups granulated sugar Sweetens the cake.
  • 3 large eggs Bind and provide moisture.
  • 1 teaspoon vanilla extract Enriches the flavor.
  • 0.5 cups plain yogurt Contributes moisture; can replace with sour cream.
  • 1 tablespoon rosewater Infuses the cake with fragrance.
  • 0.25 cups milk Helps adjust batter consistency.
  • 1 tablespoon lemon zest Optional, brightens the flavors.
For the Glaze
  • 1 cups powdered sugar Sweetens the glaze.
  • water Helps adjust the thickness of the glaze.
For Decoration
  • crushed pistachios Optional, adds visual flair.
  • edible rose petals Optional, enhances aesthetic appeal.

Equipment

  • 9-inch Round Cake Pan
  • Mixing bowl
  • Whisk
  • Electric mixer
  • Food processor

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and prepare a 9-inch round cake pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, ground cardamom, and salt.
  3. Finely grind pistachios in a food processor until they resemble coarse crumbs.
  4. In a large mixing bowl, beat butter and sugar until light and fluffy.
  5. Add eggs one at a time, mixing well, then stir in vanilla extract.
  6. Gently fold in yogurt and rosewater into the mixture.
  7. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
  8. Slowly pour in milk, mixing until the batter is smooth and slightly thick.
  9. Pour the batter into the prepared cake pan, smoothing the top.
  10. Bake for 40-45 minutes and check for doneness with a toothpick.
  11. Let the cake cool in the pan for about 10 minutes before inverting onto a wire rack.
  12. For the glaze, whisk together powdered sugar, rosewater, and enough water to reach desired consistency.
  13. Once the cake is cool, drizzle the glaze over the top and garnish with crushed pistachios and rose petals.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 250mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Ensure pistachios are finely ground but not turned into a paste. Avoid overmixing to keep cake light and fluffy. Check doneness around 30 minutes.

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