Pistachio, Rose & Cardamom Cake Recipe
Introduction
This Pistachio, Rose & Cardamom Cake is a fragrant and delicate treat that combines nutty richness with floral and warm spice notes. Perfect for special occasions or an afternoon tea, it offers a unique blend of flavors that will delight your senses.
Ingredients
- 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
- Step 1: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, ground cardamom, and salt. Set aside to ensure even spice distribution.
- Step 2: Finely grind the pistachios using a food processor or nut grinder, taking care not to create a paste.
- Step 3: In a large bowl, cream the softened butter and granulated sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
- Step 4: Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Step 5: Mix in the plain yogurt followed by the rosewater for a subtle floral aroma.
- Step 6: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing.
- Step 7: Pour in the milk gradually until the batter is smooth. Stir in lemon zest if using.
- Step 8: Grease and line a cake pan with parchment paper. Pour the batter evenly into the pan.
- Step 9: Preheat the oven to 350°F (175°C). Bake the cake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Step 10: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Step 11: Prepare the glaze by whisking powdered sugar with rosewater, adding water gradually until drizzleable.
- Step 12: Drizzle the cooled cake with the rosewater glaze and garnish with crushed pistachios and edible rose petals if desired.
Tips & Variations
- For a more intense pistachio flavor, toast the pistachios lightly before grinding.
- Substitute yogurt with sour cream for a richer texture.
- If rosewater is unavailable, try using orange blossom water as a floral alternative.
- The lemon zest is optional but adds a fresh citrus note that balances the floral and nutty flavors beautifully.
Storage
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To reheat, warm individual slices gently in the microwave for 10-15 seconds to revive softness. The glaze is best applied fresh before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use almond flour instead of pistachios?
Almond flour can be used as a substitute, but it will alter the flavor and texture. Pistachios provide a unique nuttiness and color that complement the rose and cardamom.
Is there a way to make this cake vegan?
You can replace the butter with a plant-based alternative, use a flaxseed or chia egg substitute for the eggs, and opt for a dairy-free yogurt. Keep in mind these changes may affect the texture and flavor slightly.
Print
Pistachio, Rose & Cardamom Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Pistachio, Rose & Cardamom Cake is a fragrant and moist dessert that perfectly combines nutty pistachios, warm cardamom spice, and delicate rosewater floral notes. With a tender crumb enhanced by yogurt and a luscious rosewater glaze, this cake makes a unique and elegant treat for special occasions or afternoon tea.
Ingredients
Scale
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 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
- Prepare the Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, ground cardamom, and salt to evenly distribute the spices and leavening agents. Set aside.
- Grind the Pistachios: Using a food processor or nut grinder, finely grind the pistachios without turning them into a paste, to add moist texture and nutty flavor to the cake.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar on medium speed for 2-3 minutes until light and fluffy, incorporating air for a tender crumb.
- Add the Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract to enhance the flavor.
- Incorporate the Yogurt and Rosewater: Stir in the plain yogurt for moisture and tang, followed by rosewater to impart a floral fragrance to the batter.
- Add the Dry Ingredients: Gradually fold in the dry ingredient mixture to the wet mixture, mixing just until combined to avoid dense cake.
- Add the Milk and Lemon Zest (Optional): Pour in the milk slowly, mixing until the batter is smooth. If using, add the lemon zest for a citrus brightness.
- Prepare the Cake Pan: Grease a cake pan and line it with parchment paper. Pour in the batter and spread evenly.
- Bake the Cake: Preheat the oven to 350°F (175°C). Bake the cake for 40-45 minutes, until a toothpick inserted in the center comes out clean, adjusting time if using a larger pan.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely to prevent sogginess.
- Prepare the Rosewater Glaze: Whisk together powdered sugar and rosewater, adding water a teaspoon at a time until the glaze is drizzleable but not runny.
- Glaze the Cake: Once fully cooled, drizzle the rosewater glaze on top. Optionally, sprinkle crushed pistachios and edible rose petals for decoration.
Notes
- Be careful not to overmix the batter once dry ingredients are added to keep the cake light and fluffy.
- Use finely ground but not paste-like pistachios to maintain moisture and texture.
- The lemon zest is optional but adds a lovely citrus contrast to the floral and nutty flavors.
- Ensure the cake is completely cooled before glazing to prevent the glaze from melting.
- Adjust baking times if using different sized pans; start checking doneness at 30 minutes.
- Edible rose petals add a beautiful decorative touch but are optional.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Keywords: Pistachio cake, Rosewater cake, Cardamom cake, Middle Eastern dessert, Floral cake, Nutty cake, Yogurt cake, Rose glaze, Pistachio dessert
