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–+ servings
pistachio rose cake 763245621

Celebration Pistachio Rose Cardamom Cake

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Indulge in our exotic Pistachio Rose Cake. Fragrant rosewater, crushed pistachios & aromatic cardamom create a unique, elegant treat for any occasion.
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Prep Time 20 minutes
Servings: 1
Course: Baking, Desserts
Cuisine: Indian, Mediterranean, Middle Eastern
Calories: 300350
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 1 cup unsalted pistachios shelled and finely ground
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup plain yogurt
  • 2 tablespoons rosewater
  • 1/4 cup whole milk
  • 1 tablespoon Meyer 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

Method
 

  1. Prepare the dry ingredients.
  2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cardamom, and salt. Set this mixture aside.
  3. Grind the pistachios.
  4. Finely grind the pistachios using a food processor or nut grinder. Do not turn them into a paste.
  5. Cream the butter and sugar.
  6. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer. Beat on medium speed for 2-3 minutes until light and fluffy.
  7. Add the eggs and vanilla.
  8. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  9. Incorporate the yogurt and rosewater.
  10. Add the plain yogurt to the wet ingredients. Stir in the rosewater.
  11. Add the dry ingredients.
  12. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  13. Add the milk and lemon zest (optional).
  14. Pour in the milk, a little at a time, and mix until the batter reaches a smooth consistency. If using, add the lemon zest now.
  15. Prepare the cake pan.
  16. Grease your cake pan with butter or cooking spray and line the bottom with parchment paper. Pour the batter into the prepared pan, spreading it evenly.
  17. Bake the cake.
  18. Preheat your oven to 350°F (175°C). Place the cake in the oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Adjust baking time for larger pans and monitor after 30 minutes to prevent overbaking.
  19. Cool the cake.
  20. Once baked, remove the cake from the oven and cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely.
  21. Prepare the rosewater glaze.
  22. While the cake cools, prepare the glaze. In a small bowl, whisk together the powdered sugar and rosewater. Add water one teaspoon at a time until the glaze reaches a drizzleable consistency.
  23. Glaze the cake.
  24. Once the cake is fully cooled, drizzle the rosewater glaze over the top. If desired, sprinkle crushed pistachios and edible rose petals on top.

Nutrition

Calories: 300350kcalCarbohydrates: 2530gProtein: 5gFat: 2025g

Notes

Ingredient Swap: I've definitely swapped out the plain yogurt for full-fat Greek yogurt when I wanted an even richer, slightly denser crumb; it's a beautiful variation.
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