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Pistachio, Rose & Cardamom Cake Recipe

Pistachio, Rose & Cardamom Cake Recipe: A Floral Delight

This Pistachio, Rose & Cardamom Cake Recipe showcases the magical blend of exotic flavors, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Middle Eastern, South Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2 cups All-purpose flour Consider using gluten-free flour for a gluten-free version.
  • 1 tbsp Baking powder Ensure freshness for the best rise.
  • 1 tsp Baking soda Works in conjunction with acidity from yogurt.
  • 1 tsp Ground cardamom Use freshly ground for the best flavor.
  • 1/2 tsp Salt Do not omit for flavor balance.
  • 1 cup Pistachios Can substitute with almonds if preferred.
  • 1/2 cup Unsalted butter Margarine can be used for a dairy-free option.
  • 1 cup Granulated sugar Coconut sugar or date sugar can be used.
  • 3 large Eggs Use flax eggs for a vegan substitute.
  • 1 tsp Vanilla extract Use pure vanilla for best results.
  • 1 cup Plain yogurt Greek yogurt is a thicker alternative.
  • 2 tbsp Rosewater Limit addition to avoid overpowering the cake.
  • 1/2 cup Milk Any plant-based milk can be used.
  • 1 tbsp Optional – Lemon zest Can substitute with orange zest.
For the Glaze
  • 1 cup Powdered sugar Sift before mixing for a smoother consistency.
  • 2 tbsp Rosewater Adjust quantity based on personal preference.
  • 1 tbsp Water Add little by little until desired thickness.

Equipment

  • Electric mixer
  • 8-inch round cake pan
  • Mixing bowls
  • Food processor
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and prepare a greased and lined 8-inch round cake pan.
  2. Combine all-purpose flour, baking powder, baking soda, ground cardamom, and salt in a large mixing bowl.
  3. Finely grind pistachios in a food processor until coarse flour, ensuring not to create a paste.
  4. Cream unsalted butter and granulated sugar together using an electric mixer until light and fluffy.
  5. Incorporate eggs one at a time into the mixture, followed by the pure vanilla extract.
  6. Fold in plain yogurt and rosewater, creating a creamy and fragrant base.
  7. Gradually mix dry ingredients with wet mixture until no dry flour remains.
  8. Stir in milk to achieve a smooth batter consistency.
  9. Transfer the batter into the prepared cake pan and smooth the top.
  10. Bake for 40-45 minutes or until a toothpick comes out clean.
  11. Cool the cake for 10 minutes in the pan before inverting onto a wire rack.
  12. Whisk powdered sugar and rosewater together, adding water until it reaches a drizzle consistency.
  13. Drizzle the glaze over the cooled cake and garnish with crushed pistachios and edible rose petals.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 125mgPotassium: 200mgFiber: 2gSugar: 18gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

This recipe offers a delightful baking experience and an enchanting flavor profile.

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