Description
A unique dessert that combines the floral notes of rosewater, the nutty crunch of pistachios, and the warm spice of cardamom, perfect for special occasions or a casual afternoon tea.
Ingredients
Scale
- 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
For the glaze:
- 1/2 cup (60g) powdered sugar
- 1–2 tsp rosewater
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch cake pan.
- In a medium bowl, whisk together flour, baking powder, salt, and cardamom.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Pour in the milk and rosewater, mixing until combined.
- Gradually fold in the dry ingredients and then stir in the chopped pistachios.
- Pour the batter into the prepared pan and sprinkle sliced pistachios on top.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar and rosewater until smooth.
- Once the cake is cool, drizzle the glaze over the top and sprinkle with more chopped pistachios.
Notes
- Store in an airtight container at room temperature for up to three days.
- For longer storage, refrigerate or freeze the cake.
- Use gluten-free flour for a gluten-free version.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Rose Pistachio Cardamom Cake, dessert, baking, Middle Eastern flavors