Pistachio, Rose & Cardamom Cake Recipe

Introduction

This Pistachio, Rose & Cardamom Cake is a fragrant and elegant dessert perfect for special occasions or a delightful afternoon treat. Rich with nutty pistachios, warm cardamom, and a delicate rosewater glaze, it offers a unique blend of flavors that will impress any guest.

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 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

1. Step 1: In a medium bowl, whisk together the flour, baking powder, baking soda, ground cardamom, and salt. Set aside.
2. Step 2: Finely grind the pistachios using a food processor or nut grinder, taking care not to overprocess into a paste.
3. Step 3: In a large bowl, cream the softened butter and granulated sugar on medium speed for 2-3 minutes until light and fluffy.
4. Step 4: Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
5. Step 5: Mix in the plain yogurt followed by the rosewater, allowing the floral aroma to infuse the batter.
6. Step 6: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing.
7. Step 7: Pour in the milk little by little, mixing until smooth. If using, fold in the lemon zest now.
8. Step 8: Grease a cake pan and line the bottom with parchment paper. Pour in the batter and spread evenly.
9. 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.
10. Step 10: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11. Step 11: While cooling, prepare the glaze by whisking powdered sugar with rosewater, adding water 1 teaspoon at a time until drizzleable.
12. Step 12: Drizzle the glaze over the cooled cake and garnish with crushed pistachios and edible rose petals if desired.

Tips & Variations

• To enhance the pistachio flavor, lightly toast the nuts before grinding.
• Replace rosewater with orange blossom water for a different floral touch.
• Use plain Greek yogurt for a creamier texture and tang.
• Add a handful of chopped dried cranberries or cherries for a fruity contrast.

Storage

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Before serving, bring the cake to room temperature and refresh the glaze if needed. This cake also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before glazing and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute pistachios with other nuts?

Yes, almonds or walnuts can be used as alternatives, although the flavor and texture will vary. Pistachios provide a unique richness that complements the rose and cardamom best.

Is rosewater necessary for this cake?

Rosewater adds a distinct floral note that defines the character of this cake, but if unavailable, you can omit it or replace it with a teaspoon of vanilla extract or orange blossom water for a different flavor profile.

Pistachio, Rose & Cardamom Cake Recipe

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★★★★★

4.7 from 65 reviews

This Pistachio, Rose & Cardamom Cake is a fragrant and moist treat featuring finely ground pistachios, warm cardamom spice, and delicate rosewater aroma. The combination of tangy yogurt and a rosewater glaze creates a beautifully balanced cake that’s perfect for special occasions or afternoon tea.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

1. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, ground cardamom, and salt to evenly distribute the spices and leavening agents. Set aside.
2. Grind the Pistachios: Use a food processor or nut grinder to finely grind the pistachios. Avoid turning them into a paste to preserve texture and integrate well with the batter.
3. Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy, incorporating air for a tender crumb.
4. Add the Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract to enhance flavor.
5. Incorporate the Yogurt and Rosewater: Mix the plain yogurt into the wet ingredients for moisture and slight tang, then add rosewater to infuse the floral aroma.
6. Add the Dry Ingredients: Gradually fold the dry mixture into the wet ingredients, mixing just until combined to avoid overmixing and dense texture.
7. Add the Milk and Lemon Zest (Optional): Pour in the milk a bit at a time to achieve a smooth batter consistency. Stir in lemon zest for a bright citrus note if using.
8. Prepare the Cake Pan: Grease and line the cake pan with parchment paper. Pour the batter in and spread evenly.
9. Bake the Cake: Preheat oven to 350°F (175°C). Bake the cake for 40-45 minutes until a toothpick comes out clean. Adjust baking time if using a larger pan, and monitor after 30 minutes to prevent overbaking.
10. Cool the Cake: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely to set properly.
11. Prepare the Rosewater Glaze: Whisk powdered sugar and rosewater in a small bowl. Add water one teaspoon at a time until the glaze is thick but drizzleable.
12. Glaze the Cake: Drizzle the cooled cake with the rosewater glaze. Garnish with crushed pistachios and edible rose petals if desired for a decorative finish.

Notes

• Do not overmix the batter after adding dry ingredients to maintain a tender texture.
• Finely ground pistachios add richness without turning the batter greasy.
• Lemon zest is optional but adds a refreshing contrast to the floral and nutty flavors.
• Use fresh edible rose petals for a striking and safe decoration.
• Allow the cake to cool completely before glazing to prevent melting the glaze.

Keywords: Pistachio cake, rosewater cake, cardamom dessert, floral cake, Middle Eastern dessert