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Pistachio, Rose & Cardamom Cake Recipe

Aromatic Pistachio, Rose & Cardamom Cake Recipe to Indulge

Delight in this Pistachio, Rose & Cardamom Cake, a perfect luxurious dessert for gatherings or tea.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Indian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose Flour Can be substituted with gluten-free flour
  • 1 teaspoon Baking Powder
  • 0.5 teaspoon Baking Soda
  • 1 teaspoon Ground Cardamom Use freshly ground for best flavor
  • 1 pinch Salt Enhances overall flavor
  • 1 cup Pistachios Should be finely ground
  • 0.5 cups Butter Unsalted preferred
  • 1 cup Granulated Sugar Coconut sugar can be used as a substitute
  • 3 large Eggs
  • 1 teaspoon Vanilla Extract Use pure for authenticity
  • 0.5 cups Plain Yogurt Greek yogurt can be substituted
  • 1 tablespoon Rosewater Can substitute with orange blossom water
  • 0.5 cups Milk Non-dairy milk works well too
  • 0.5 optional Lemon Zest Can replace with lime zest
For the Glaze
  • 1 cup Powdered Sugar May substitute with a sugar alternative
  • 1-2 tablespoons Rosewater Can swap for vanilla extract

Equipment

  • Oven
  • Cake Pan
  • mixing bowl
  • electric mixer
  • food processor

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (175°C). Grease a round cake pan lightly with butter or oil and line the bottom with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, ground cardamom, and salt. Set aside.
  3. Finely grind the pistachios in a food processor.
  4. In a large bowl, cream together unsalted butter and granulated sugar until light and fluffy.
  5. Add eggs one at a time to the butter mixture, then stir in vanilla extract.
  6. Mix in yogurt and rosewater until incorporated.
  7. Gently fold the dry ingredient mixture into the wet batter.
  8. Gradually pour in milk and fold in lemon zest if using.
  9. Pour the batter into the prepared pan and smooth the top.
  10. Bake for 40-45 minutes, checking doneness with a toothpick.
  11. Remove cake from oven, cool in pan for 10 minutes, then transfer to a wire rack.
Glaze Preparation
  1. Mix powdered sugar with rosewater, adding water as needed to reach desired consistency.
  2. Drizzle glaze over the cooled cake and garnish with crushed pistachios and edible rose petals.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 55gProtein: 6gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1.5mg

Notes

Store leftovers in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

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