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; Edible rose petals (for decoration)

Jump to Recipe

Introduction

This Pistachio Rose & Cardamom Cake is a delightful treat that combines nutty richness, floral notes, and warm spices. Perfect for special occasions or a sophisticated afternoon tea, its moist texture and fragrant glaze will impress any guest.

A two-layer cake with light green sponge stands on a white plate over a white marbled surface. The outside and the top edge of the cake are covered smoothly with pale cream frosting. The top surface’s center has a layer of smooth pink frosting. Around the top edge, there are evenly spaced dollops of pink frosting. Crushed pistachio nuts and whole pistachios decorate the top, especially around the pink frosting and dollops. One slice is cut out, showing the cake’s moist texture and the thin pink frosting layer between the green sponge layers. 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)

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, cardamom, and salt. Set aside.
Step 2: Finely grind the pistachios in a food processor or nut grinder, taking care not to create a paste.
Step 3: In a large bowl, cream the softened butter and granulated sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
Step 4: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 5: Mix in the yogurt and rosewater, combining until smooth.
Step 6: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing.
Step 7: Pour in the milk gradually, mixing until smooth. If using, fold in the lemon zest.
Step 8: Grease a cake pan and line the bottom with parchment paper. Pour the batter into the prepared pan 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 into the center comes out clean.
Step 10: Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 11: While the cake cools, whisk together powdered sugar and rosewater in a small bowl. Add water teaspoon by teaspoon until the glaze is drizzleable but thick.
Step 12: Drizzle the glaze over the cooled cake. Garnish with crushed pistachios and edible rose petals if desired.

Tips & Variations

For extra texture, reserve some chopped pistachios to sprinkle inside the batter or on top.
Replace plain yogurt with Greek yogurt for a tangier flavor and creamier texture.
If rosewater is unavailable, try substituting with orange blossom water for a different floral note.
Use a loaf pan instead of a round cake pan for a different presentation and adjust baking time accordingly.

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 reheating, warm slices gently in the microwave for 15-20 seconds to preserve moisture.

How to Serve

A square slice of cake is shown with two thick, soft green sponge layers separated by a smooth light pink cream layer in the middle and topped with another thick layer of the same pink cream. The top layer is decorated with whole green and pink pistachios along with small chopped green pistachio pieces scattered evenly. The cake sits on a round white plate with a slight golden trim, placed on a white marbled surface. The texture of the green sponge appears moist and crumbly, while the pink cream looks silky and fluffy. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-ground pistachios instead of grinding them myself?

Yes, pre-ground pistachios can be used, but ensure they are finely ground and not pasty to maintain the cake’s texture.

Is it necessary to use rosewater in this recipe?

Rosewater gives the cake its distinctive floral aroma and flavor, but if unavailable, you can omit it or use a substitute like orange blossom water. The cake will still be delicious but with a slightly different profile.