Description
An exotic, fragrant cake with a delicate blend of crushed pistachios, fragrant rosewater, and aromatic cardamom. This cake offers a unique and elegant flavor profile, making it a perfect treat for special occasions or a luxurious afternoon tea.
Ingredients
For the Pistachio, Rose & Cardamom Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cardamom
- ¼ teaspoon salt
- 1 cup unsalted pistachios, shelled and finely ground
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup plain yogurt
- 2 tablespoons rosewater
- ¼ cup whole milk
- 1 tablespoon lemon zest (optional, for a citrusy kick)
For the Rosewater Glaze:
- 1 cup powdered sugar
- 2 tablespoons rosewater
- 1–2 teaspoons water (adjust for consistency)
Optional Garnish:
- Crushed pistachios
- Edible rose petals (for decoration)
Instructions
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cardamom, and salt. Ground cardamom adds a warm, spicy depth to the cake, while baking powder and soda help it rise. Set this mixture aside to ensure the spices are evenly distributed in the batter.
Using a food processor or nut grinder, finely grind the pistachios. Be sure not to turn them into a paste; you want them to be finely ground so they integrate well into the batter. This step gives the cake its nutty richness and moist texture.
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer. Beat on medium speed for about 2-3 minutes until the mixture is light and fluffy. This incorporates air into the batter, which helps the cake rise and results in a tender crumb.
Add the eggs, one at a time, beating well after each addition. The eggs help bind the ingredients together and provide moisture. After adding the eggs, stir in the vanilla extract. The vanilla enhances the overall flavor of the cake, balancing the spices.
Add the plain yogurt to the wet ingredients. The yogurt adds moisture and a slight tang, which balances the sweetness of the cake. Stir in the rosewater next, allowing its floral fragrance to infuse the batter. Rosewater brings a subtle yet distinct floral note that pairs beautifully with the cardamom and pistachios.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this could lead to a dense cake. The batter should be thick but spreadable.
Pour in the milk, a little at a time, and continue to mix until the batter reaches a smooth consistency. If you’re using lemon zest, add it now. The zest adds a citrusy brightness that complements the richness of the pistachios and the floral notes of the rosewater.
Grease your cake pan with butter or cooking spray and line the bottom with parchment paper to prevent the cake from sticking. Pour the batter into the prepared pan, spreading it evenly with a spatula.
Preheat your oven to 350°F (175°C). Place the cake in the oven and bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. If you’re using a larger pan, you may need to adjust the baking time. Be sure to keep an eye on the cake after 30 minutes to prevent it from overbaking.
Once the cake is baked, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Cooling the cake ensures that it sets properly and avoids sogginess.
While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and rosewater. Add water one teaspoon at a time until the glaze reaches a drizzleable consistency. It should be thick but not too runny.
Once the cake is fully cooled, drizzle the rosewater glaze over the top. The glaze will add a shiny, sweet finish and enhance the floral flavor of the cake. If desired, you can also sprinkle crushed pistachios and edible rose petals on top for a beautiful, decorative touch.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
Nutrition
- Calories: 300-350 kcal
- Fat: 20-25g
- Carbohydrates: 25-30g
- Protein: 5g