Go Back
–+ servings
Pistachio, Rose & Cardamom Cake Recipe

Pistachio, Rose & Cardamom Cake Recipe for Every Sweet Tooth

A delightful Pistachio, Rose & Cardamom Cake celebrating flavors, perfect for special occasions and sweet tooth cravings.
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: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose Flour can swap for gluten-free blend
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Ground Cardamom can substitute with cinnamon
  • 1/2 tsp Salt to enhance sweetness
  • 1 cup Finely Ground Pistachios pulse until finely ground, not pasty
  • 1/2 cup Unsalted Butter can use coconut oil for dairy-free
  • 1 cup Granulated Sugar coconut sugar can be used
  • 3 large Eggs no vegan substitute without altering
  • 1 tsp Vanilla Extract opt for pure for best flavor
  • 1 cup Plain Yogurt can swap with sour cream or dairy-free yogurt
  • 2 tbsp Rosewater essential for floral notes
  • 1/2 cup Milk can use plant-based for dairy-free
  • 1 tbsp Lemon Zest optional, brightens flavor
For the Glaze
  • 1 cup Powdered Sugar for sweetness and smooth texture
  • 1 tbsp Rosewater for floral essence
  • Water add as needed for consistency

Equipment

  • Mixing Bowl
  • food processor
  • Electric mixer
  • Cake pan
  • Wire rack

Method
 

Cake Preparation
  1. Whisk together flour, baking powder, baking soda, cardamom, and salt in a bowl and set aside.
  2. Pulse the finely ground pistachios in a food processor until sandy texture and set aside.
  3. Beat softened butter and sugar with an electric mixer until light and fluffy.
  4. Add eggs one at a time, mixing in vanilla before proceeding.
  5. Mix in yogurt and rosewater until homogeneous.
  6. Fold dry ingredients into wet mixture until just combined.
  7. Incorporate milk and optional lemon zest until smooth.
  8. Preheat oven to 350°F (175°C), grease and line a cake pan, then pour in the batter.
  9. Bake for 40-45 minutes or until a toothpick comes out clean.
  10. Cool in pan for 10 minutes, then transfer to wire rack to cool completely.
Glaze Preparation
  1. Whisk powdered sugar and rosewater, adding water to reach desired consistency.
  2. Drizzle the glaze over the cooled cake and garnish with crushed pistachios and edible rose petals.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 400IUCalcium: 50mgIron: 1.5mg

Notes

Ensure pistachios are finely ground to avoid a paste-like mixture and check cake doneness around 30 minutes during baking.

Tried this recipe?

Let us know how it was!