Name: Pistachio, Rose & Cardamom Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
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 (for topping); Edible rose petals (for decoration)

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Introduction

This pistachio, rose, and cardamom cake is a delightful treat that blends nutty richness with fragrant floral notes. Moist and tender, it’s a perfect dessert for special occasions or a unique everyday indulgence.

A two-layer round cake sits on a white cake stand on a white marbled surface, with a slice cut out, showing light green textured cake layers separated by pale pink frosting. The outside of the cake is covered with smooth, pale yellow frosting. The top is decorated with a layer of pink frosting, dotted with darker pink dollops placed evenly around the edge. Crushed nuts and green seeds are scattered inside the pink frosting circle and on the dollops, adding texture and color contrast. 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)
1 cup powdered sugar
2 tablespoons rosewater (for the glaze)
1–2 teaspoons water (adjust for glaze consistency)
Crushed pistachios (for decoration)
Edible rose petals (for decoration)

Instructions

Step 1: In a medium bowl, whisk together the flour, baking powder, baking soda, cardamom, and salt. Set aside.
Step 2: Finely grind the pistachios using a food processor or nut grinder, avoiding turning them into a paste.
Step 3: Cream the softened butter and granulated sugar in a large bowl using an electric mixer until light and fluffy, about 2-3 minutes.
Step 4: Add eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Step 5: Mix in the plain yogurt, then stir in the rosewater for a delicate floral aroma.
Step 6: Gradually fold the dry ingredients into the wet ingredients, mixing just until combined to avoid overmixing.
Step 7: Pour in the milk a little at a time and mix until smooth. Add lemon zest if using and stir gently.
Step 8: Grease a cake pan and line the bottom with parchment paper. Pour the batter in and spread evenly.
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 and adding water gradually until it reaches a drizzleable consistency.
Step 12: Drizzle the glaze over the cooled cake 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 Greek yogurt for plain yogurt to add extra creaminess.
If you don’t have rosewater, a small amount of orange blossom water can be used as an alternative.
Add chopped pistachios to the batter for added texture and crunch.
Use a bundt pan or loaf pan for a different presentation.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. When ready to serve, bring to room temperature or warm slightly in the oven before glazing.

How to Serve

A slice of two-layer green cake with a smooth, light pink frosting spread evenly between and on top of the layers. The top layer is decorated with a mix of whole pink and green pistachios along with finely chopped pistachio pieces, adding texture and color contrast. The cake sits on a round white plate with a gold edge, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use shelled pistachios that are already roasted?

Yes, roasted pistachios can add a deeper flavor, but use unsalted to avoid altering the cake’s sweetness. Adjust salt in the recipe if needed.

Is there a substitute for rosewater in this recipe?

If you don’t have rosewater, orange blossom water makes a good substitute with a similar floral note. Use it in the same amount specified for rosewater.