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Pistachio, Rose & Cardamom Cake Recipe

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★★★★★

4.9 from 75 reviews

This Pistachio, Rose & Cardamom Cake is a fragrant and moist cake combining the nutty richness of pistachios with the floral aroma of rosewater and warming spice of cardamom. Featuring a delicate rosewater glaze and subtle hints of lemon zest, this cake is an elegant dessert perfect for special occasions or afternoon tea.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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)

Glaze and Garnish

  • 1 cup powdered sugar
  • 2 tablespoons rosewater
  • 1–2 teaspoons water (adjust for consistency)
  • Crushed pistachios (for topping)
  • Edible rose petals (for decoration)

Instructions

  1. Prepare the Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, ground cardamom, and salt. This ensures the spices and leavening agents are evenly distributed throughout the batter.
  2. Grind the Pistachios: Using a food processor or nut grinder, finely grind the pistachios without turning them into a paste, to add nutty texture and moisture to the cake.
  3. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar on medium speed with an electric mixer for 2-3 minutes until light and fluffy, incorporating air for a tender crumb.
  4. Add the Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to bind the mixture and provide moisture. Stir in the vanilla extract to enhance flavor.
  5. Incorporate Yogurt and Rosewater: Mix in the yogurt for moisture and slight tang, then stir in the rosewater to infuse the batter with a delicate floral aroma.
  6. Add the Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently just until combined to avoid overmixing and dense texture.
  7. Add the Milk and Lemon Zest (Optional): Pour in the milk gradually and mix until smooth. Add lemon zest if using, for a fresh citrus note complementing the other flavors.
  8. Prepare the Cake Pan: Grease the cake pan with butter or cooking spray and line the bottom with parchment paper to prevent sticking. Pour the batter evenly into the pan.
  9. Bake the Cake: Preheat the oven to 350°F (175°C). Bake the cake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Adjust time if using a larger pan, and watch closely after 30 minutes.
  10. Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely to set the texture properly.
  11. Prepare the Rosewater Glaze: In a small bowl, whisk powdered sugar with rosewater. Add water 1 teaspoon at a time until the glaze is thick but pourable.
  12. Glaze the Cake: Once fully cooled, drizzle the rosewater glaze over the cake to add a sweet, glossy finish. Garnish with crushed pistachios and edible rose petals for an elegant presentation.

Notes

  • Be careful not to over-grind the pistachios to avoid turning them into paste.
  • Do not overmix the batter after adding dry ingredients to keep the cake light and fluffy.
  • Lemon zest is optional but adds a lovely brightness to the cake.
  • Ensure the cake is completely cool before glazing to prevent melting the glaze.
  • Use edible rose petals for decoration to ensure they are safe for consumption.

Keywords: pistachio cake, rosewater cake, cardamom cake, floral cake, Middle Eastern dessert, nutty cake, fragrant cake, cardamom pistachio dessert

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