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Pistachio Rose & Cardamom Cake Recipe

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★★★★★

4.6 from 75 reviews

This Pistachio Rose & Cardamom Cake is a fragrant, moist dessert featuring the nutty richness of finely ground pistachios, aromatic cardamom, and delicate rosewater. Topped with a floral rosewater glaze and optional crunchy pistachios and edible rose petals, it delivers a perfect balance of floral, citrusy, and nutty flavors, ideal for special occasions or an elegant treat.

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

  1. Prepare the Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cardamom, and salt. This ensures even distribution of spices and leavening agents in the batter.
  2. Grind the Pistachios: Using a food processor or nut grinder, finely grind the pistachios without turning them into a paste, to retain a nutty texture in the cake.
  3. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy, incorporating air for a tender crumb.
  4. Add the Eggs and Vanilla: Add eggs one at a time to the creamed mixture, beating well after each. Stir in the vanilla extract to enhance flavor.
  5. Incorporate the Yogurt and Rosewater: Mix the plain yogurt and then the rosewater into the wet ingredients to add moisture and floral fragrance.
  6. Add the Dry Ingredients: Gradually fold in the dry mixture to the wet ingredients, mixing just until combined to avoid overmixing and dense texture.
  7. Add the Milk and Lemon Zest (Optional): Slowly add milk while mixing until batter is smooth. Stir in lemon zest if using for a bright citrus note.
  8. Prepare the Cake Pan: Grease the pan and line the base with parchment paper. Pour and spread the batter evenly in the pan.
  9. Bake the Cake: Preheat oven to 350°F (175°C). Bake for 40-45 minutes until a toothpick inserted comes out clean, adjusting time if necessary for larger pans.
  10. Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  11. Prepare the Rosewater Glaze: Whisk together powdered sugar and rosewater in a small bowl, adding water 1 teaspoon at a time to achieve a drizzleable consistency.
  12. Glaze the Cake: Drizzle the cooled cake with the rosewater glaze, then garnish with crushed pistachios and edible rose petals if desired for a beautiful finish.

Notes

  • Do not overmix the batter once dry ingredients are added to maintain a light texture.
  • Finely ground pistachios add moisture and flavor but avoid turning them into pistachio butter.
  • Adjust rosewater quantity to your preference for floral strength.
  • Lemon zest is optional but adds a fresh citrusy brightness complementing the floral and nutty flavors.
  • Allow the cake to cool completely before glazing to prevent the glaze from melting.
  • The cake can be stored covered at room temperature for up to 3 days or refrigerated for up to 5 days.

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

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