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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.

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

  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

Find it online: https://kitchenbyclara.com/pistachio-rose-and-cardamom-cake-recipe/