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Pistachio, Rose & Cardamom Cake Recipe

Pistachio, Rose & Cardamom Cake Recipe for a Sweet Escape

Delight in the exquisite flavor of Pistachio, Rose & Cardamom Cake, a simple yet luxurious dessert perfect for any occasion.
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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: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour Can use gluten-free flour blend for a gluten-free version.
  • 1 tbsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Ground cardamom Use fresh ground for best flavor.
  • 1/2 tsp Salt
  • 1 cup Pistachios Finely grind but don’t make a paste.
  • 1/2 cup Unsalted butter Must be softened to cream properly.
  • 1 cup Granulated sugar
  • 3 large Eggs Add one at a time for even mixing.
  • 1 tsp Vanilla extract
  • 1/2 cup Plain yogurt
  • 1 tbsp Rosewater
  • 1/4 cup Milk Optional: Lemon zest for a refreshing brightness.
For the Glaze
  • 1 cup Powdered sugar
  • 1 tbsp Rosewater
For Garnish
  • 1/2 cup Edible rose petals
  • 1/4 cup Crushed pistachios

Equipment

  • 9-inch round cake pan
  • mixing bowls
  • electric mixer
  • food processor
  • whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, cardamom, and salt until well combined.
  3. Finely grind the pistachios using a food processor until a coarse meal is achieved.
  4. Cream the softened butter and sugar together with an electric mixer for about 2-3 minutes.
  5. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  6. Blend in the yogurt and rosewater until smooth.
  7. Gradually incorporate the dry ingredients into the wet mixture, folding gently.
  8. Adjust the batter consistency by adding milk until smooth, then pour into the prepared pan.
  9. Bake for 40-45 minutes, or until a toothpick inserted comes out clean.
  10. Cool the cake in the pan for about 10 minutes, then transfer to a wire rack.
  11. Prepare the glaze by whisking together powdered sugar and rosewater.
  12. Once cool, drizzle the glaze over the cake and finish with crushed pistachios and rose petals.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 150mgPotassium: 160mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Ensure butter is softened to room temperature. Do not overmix the batter after adding dry ingredients.

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