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); 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 treat that combines nutty pistachios with delicate rosewater and aromatic cardamom. Perfect for afternoon tea or special occasions, it offers an elegant twist on a classic nut cake.

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)

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 aside.
Step 2: Finely grind the pistachios using a food processor or nut grinder, making sure not to create a paste.
Step 3: In a large bowl, cream the softened butter and granulated sugar with an electric mixer 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 until combined.
Step 6: Gradually fold the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing.
Step 7: Add the milk gradually and stir until the batter is smooth. If using, fold in the lemon zest now.
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: While cooling, prepare the glaze by whisking powdered sugar and rosewater, adding water as needed to reach 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 rose flavor, add an extra teaspoon of rosewater to the batter or glaze.
Swap the yogurt for sour cream to add extra richness.
If you don’t have rosewater, try using orange blossom water for a different floral note.
Use almond flour instead of pistachios for a different nutty twist.

Storage

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. To reheat, warm individual slices briefly in the microwave or enjoy chilled. The glaze may soften over time, so drizzle fresh glaze before serving if desired.

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 make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure it includes xanthan gum or a similar binder for best results.

Is rosewater necessary for this recipe?

Rosewater is key to the cake’s distinctive floral flavor, but if unavailable, you can substitute with orange blossom water or omit it entirely. The cake will still taste delicious with the pistachios and cardamom.