Go Back
–+ servings
Pistachio, Rose & Cardamom Cake

Pistachio, Rose & Cardamom Cake for a Magical Dessert Moment

This Pistachio, Rose & Cardamom Cake combines floral notes with warm spices for a delightful dessert experience.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Middle Eastern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon ground cardamom can substitute with ground cinnamon
  • 0.5 teaspoon salt
  • 1 cups pistachios finely ground
  • 0.5 cups butter softened
  • 1 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cups plain yogurt sour cream is a good substitute
  • 2 tablespoons rosewater
  • 0.5 cups milk adjust for consistency
  • 1 tablespoon lemon zest optional
For the Glaze
  • 1 cups powdered sugar
  • 1-2 tablespoons rosewater
  • to taste water to achieve the right consistency

Equipment

  • Mixing Bowl
  • Food Processor
  • electric mixer
  • measuring cups
  • measuring spoons
  • Cake pan

Method
 

Step-by-Step Instructions
  1. Prepare Dry Ingredients: Whisk together flour, baking powder, baking soda, cardamom, and salt in a bowl.
  2. Grind Pistachios: Finely grind pistachios using a food processor.
  3. Cream Butter and Sugar: In a mixing bowl, cream butter and sugar until fluffy.
  4. Incorporate Eggs: Add eggs one at a time and mix well, then mix in vanilla.
  5. Mix Wet Ingredients: Add yogurt and rosewater to the mixture, blending well.
  6. Combine Mixtures: Gradually combine dry ingredients with the wet mixture, adjusting with milk if needed.
  7. Bake: Preheat oven to 350°F and bake for 40-45 minutes.
  8. Cool Cake: Let it cool in the pan for 10 minutes, then transfer to a wire rack.
  9. Prepare Glaze: Whisk together powdered sugar and rosewater, adjusting with water for consistency.
  10. Glaze and Garnish: Drizzle the glaze over the cooled cake and add crushed pistachios.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 150mgPotassium: 180mgFiber: 2gSugar: 30gVitamin A: 300IUCalcium: 25mgIron: 1.5mg

Notes

Cake can be stored at room temperature for 3 days or refrigerated for up to 5 days. Freeze for up to 3 months.

Tried this recipe?

Let us know how it was!