Name: Pistachio, Rose & Cardamom Cake Recipe
Prep time: 20 min
Cook time: PT-490153H58M36S
Total time: PT-490153H58M36S
Cuisine: Middle Eastern
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); 1 cup powdered sugar; 2 tablespoons rosewater; 1–2 teaspoons water (adjust for consistency); Crushed pistachios; Edible rose petals (for decoration)

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Introduction

This Pistachio, Rose & Cardamom Cake is a fragrant and moist dessert that combines nutty richness with delicate floral notes. Perfect for special occasions or an afternoon treat, its unique flavors create a charming and memorable cake experience.

A square, two-layer green cake with light pink frosting between and on top, resting on white parchment paper on a white marbled surface; the pink frosting on top is decorated with whole and crushed pink and green pistachios scattered unevenly, showing a soft and moist texture for the cake layers and a creamy texture for the frosting, photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: In a medium bowl, whisk together the flour, baking powder, baking soda, ground cardamom, and salt. Set this aside.
Step 2: Finely grind the pistachios using a food processor or nut grinder, avoiding turning them into a paste.
Step 3: In a large bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
Step 4: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 5: Mix in the plain yogurt and rosewater to the wet ingredients, blending well.
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 and stir until smooth. If using, fold in the lemon zest for a citrusy touch.
Step 8: Grease a cake pan and line the bottom with parchment paper. Pour the batter into the pan and spread evenly.
Step 9: Preheat the oven to 350°F (175°C) and 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. Add water one teaspoon at a time until you reach a drizzleable consistency.
Step 12: Once cooled, drizzle the glaze over the cake. Optionally, sprinkle crushed pistachios and edible rose petals for decoration.

Tips & Variations

Use high-quality rosewater for the best floral aroma; adjust quantity to suit your taste.
Swap plain yogurt with Greek yogurt for a creamier texture.
Add a teaspoon of orange blossom water for a different floral twist.
To make it nut-free, omit pistachios and increase flour by ½ cup.

Storage

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If refrigerated, bring to room temperature before serving. The glaze may soften slightly when chilled. Leftovers can be gently reheated in a low oven or microwave for a few seconds.

How to Serve

A two-layer pistachio cake sits on a white cake stand over a white marbled surface, with the outer frosting in pale green cream. The top layer has smooth light pink frosting, surrounded by alternating large dollops of bright pink cream and clusters of green pistachios and crushed nuts forming a ring near the edge. The cake's inside shows moist pistachio crumb with a thin layer of pink frosting between the two cake layers. A slice is cut out, revealing the textures and colors inside, with a few crumbs scattered near the base. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pistachios?

Yes, you can substitute pistachios with almonds or walnuts, but keep in mind this will alter the flavor profile and texture slightly.

Is rosewater safe for everyone to eat?

Rosewater is generally safe for culinary use when purchased from reputable sources. Avoid using rosewater intended for cosmetic purposes. If you have allergies or sensitivities, test a small amount first.