Description
Rose Pistachio Cardamom Cake is a fragrant and moist dessert that perfectly combines the floral notes of rosewater, the warm spice of cardamom, and the crunch of pistachios. This elegant cake is ideal for special occasions or as a delightful treat with your afternoon tea.
Ingredients
Scale
Cake
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cardamom
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3 large eggs
- 1/2 cup (120ml) milk
- 1 tsp rosewater
- 1/2 cup (60g) shelled pistachios, chopped
- 1/4 cup (25g) sliced pistachios, for topping
Glaze
- 1/2 cup (60g) powdered sugar
- 1-2 tsp rosewater
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease an 8-inch cake pan to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, salt, and ground cardamom ensuring they are well combined.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes.
- Add eggs: Incorporate the eggs one at a time into the creamed mixture, mixing thoroughly after each addition to maintain a smooth batter.
- Add liquids: Pour in the milk and rosewater, stirring until fully combined and the batter is smooth.
- Combine wet and dry: Gradually fold the dry ingredients into the wet mixture, then gently stir in the chopped pistachios, taking care not to overmix.
- Prepare for baking: Pour the batter evenly into the greased cake pan and sprinkle the sliced pistachios on top for texture and visual appeal.
- Bake: Bake the cake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool: Let the cake cool in the pan for 10 minutes, then carefully remove it and transfer to a wire rack to cool completely before glazing.
- Prepare glaze: Whisk together the powdered sugar and rosewater until smooth to create a delicate glaze.
- Glaze the cake: Once the cake is completely cool, drizzle the rosewater glaze over the top and sprinkle additional chopped pistachios to garnish.
Notes
- Make sure the butter is softened but not melted for optimal creaming results.
- Check the cake with a toothpick starting at 35 minutes to avoid overbaking.
- Rosewater can be adjusted to taste in both the batter and glaze depending on your preference for floral notes.
- For a nut-free variation, omit pistachios and substitute with toasted coconut flakes or dried fruit.
- This cake pairs wonderfully with a cup of black tea or coffee.
