Description
Savor the rich flavors of pistachio, cardamom, and raspberry in this exquisite cake recipe. Perfect for any celebration or a sweet treat!
1 cup of all-purpose flour1 teaspoon of baking powder1/2 teaspoon of baking soda1/4 teaspoon of salt1 cup of granulated sugar1/2 cup of unsalted butter, softened3 large eggs1/2 teaspoon of vanilla extract1/2 teaspoon of rose water1 teaspoon of ground cardamom3/4 cup of crushed pistachios1/2 cup of buttermilkChopped dried rose petals (optional)Almond extract (optional)A handful of fresh raspberries (optional)Extra pistachios (for garnish)Edible rose petals (for garnish)Powdered sugar (for garnish)
Preheat the oven: Start by preheating your oven to 350°F (175°C) and grease a 9-inch round cake pan.Mix the dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.Cream butter and sugar: In a separate large bowl, beat the softened butter and sugar together until fluffy and pale.Add the eggs: One by one, add in the eggs to the sugar and butter mixture, beating well after each addition.Incorporate flavors: Pour in the vanilla extract and rose water. Stir to combine.Alternate wet and dry: Mix on low speed, adding the dry ingredients alternately with buttermilk, starting and ending with the dry mix.Fold in the pistachios: Gently fold in the crushed pistachios.Pour and bake: Pour the batter into your prepared pan and smooth the top. Bake for 25-30 minutes until a toothpick comes out clean.Cool it down: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Notes
A fragrant and colorful cake that melds the floral essence of rose with the warmth of cardamom and the crunch of pistachios, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 8 servings
- Calories: 300
- Sugar: 20g
- Fat: 15g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
