Pistachio, Rose & Cardamom Cake Recipe
A fragrant and moist Pistachio, Rose & Cardamom Cake that combines nutty pistachios, aromatic cardamom, and delicate rosewater. This cake is enhanced with a subtle citrusy note from lemon zest and finished with a floral rosewater glaze, making it perfect for special occasions or a delightful afternoon treat.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Total Time: 60-65 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
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 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
- Prepare the Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cardamom, and salt to ensure spices are evenly distributed.
- Grind the Pistachios: Finely grind the pistachios in a food processor or nut grinder without turning them into a paste for a nutty richness and moist texture.
- Cream the Butter and Sugar: Using an electric mixer, beat the softened butter and granulated sugar together on medium speed for 2-3 minutes until light and fluffy.
- Add the Eggs and Vanilla: Add eggs one at a time, beating well after each addition, then stir in vanilla extract for flavor balance.
- Incorporate the Yogurt and Rosewater: Stir the plain yogurt and rosewater into the wet mixture to add moisture and a floral fragrance.
- Add the Dry Ingredients: Gradually mix the dry ingredients into the wet ingredients just until combined, being careful not to overmix to avoid a dense cake.
- Add the Milk and Lemon Zest (Optional): Slowly pour in the milk while stirring until smooth, then add lemon zest to brighten the flavor.
- Prepare the Cake Pan: Grease the cake pan and line it with parchment paper, then pour in the batter and spread evenly.
- Bake the Cake: Preheat oven to 350°F (175°C). Bake for 40-45 minutes until a toothpick comes out clean; adjust time for different pan sizes.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely to set the texture.
- Prepare the Rosewater Glaze: Whisk powdered sugar and rosewater in a small bowl, adding water a teaspoon at a time until drizzleable consistency is reached.
- Glaze the Cake: Once cooled, drizzle the glaze over the cake and garnish with crushed pistachios and edible rose petals if desired.
Notes
- Do not overmix the batter after adding the dry ingredients to keep the cake light and tender.
- Fine grinding the pistachios is key to achieving the perfect texture without turning it into a paste.
- Lemon zest is optional but adds a lovely brightness that complements the floral and nutty flavors.
- Ensure the cake is completely cool before glazing to prevent the glaze from melting.
- The glaze consistency can be adjusted with water to suit dripping or spreading preferences.
Keywords: pistachio cake, rosewater cake, cardamom dessert, floral cake, Middle Eastern cake, nutty cake, yogurt cake, baked dessert
