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Slice of Pistachio, Rose & Cardamom Cake on a plate
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Pistachio, Rose & Cardamom Cake

A fragrant and enchanting cake infused with pistachios, rosewater, and cardamom, perfect for special occasions.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Cake, Dessert
Cuisine: Middle Eastern, South Asian
Keyword: Cardamom, Celebration Cake, Dessert Recipe, Pistachio Cake, Rosewater
Servings: 8 servings
Calories: 350kcal

Ingredients

Dry Ingredients

  • 1.5 cups all-purpose flour Provides the structure of the cake
  • 1 teaspoon baking powder Ensures a light and airy texture
  • 0.5 teaspoon baking soda Ensures a light and airy texture
  • 0.5 teaspoon ground cardamom Offers a warm, spicy depth
  • 0.25 teaspoon salt Enhances every taste

Main Ingredients

  • 1 cup unsalted pistachios, finely ground Forms the heart of the cake
  • 1 cup granulated sugar Provides sweetness
  • 0.5 cup unsalted butter, softened Creates a creamy texture
  • 3 large eggs Binds the mixture
  • 1 teaspoon vanilla extract Adds warmth
  • 0.5 cup plain yogurt Adds moisture and tang
  • 2 tablespoons rosewater Infuses floral notes
  • 0.25 cup whole milk Ensures a smooth batter
  • 1 tablespoon lemon zest (optional) Adds zesty brightness

For the Glaze

  • 1 cup powdered sugar Base for the glaze
  • 2 tablespoons rosewater Floral flavor for the glaze
  • 1-2 teaspoons water Adjust for glaze consistency

For Decoration

  • to taste crushed pistachios For stunning presentation
  • to taste edible rose petals For decoration

Instructions

Preparation

  • Whisk together the flour, baking powder, baking soda, ground cardamom, and salt in a medium mixing bowl, and set aside.

Grind the Pistachios

  • Finely grind the shelled pistachios in a food processor or nut grinder.

Creaming

  • In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy.
  • Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

Combine Ingredients

  • Fold in the yogurt and rosewater, then slowly add the dry ingredients, stirring gently until just combined.
  • Pour in the milk and lemon zest, and mix gently.

Bake

  • Grease and prepare your cake pan and pour in the batter.
  • Bake in a preheated oven at 350°F (175°C) for 40-45 minutes or until a toothpick comes out clean.

Cool and Glaze

  • Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
  • Prepare the glaze by whisking together the powdered sugar and rosewater, adding water for consistency.
  • Once cooled, drizzle the glaze over the cake and decorate as desired.

Notes

Keep ingredients at room temperature for the best results. Avoid overmixing the batter.