Description
A fragrant and moist Middle Eastern-inspired cake featuring the delicate flavors of rose water, freshly ground cardamom, and toasted pistachios.
Ingredients
200g Unsalted butter, softened
200g Caster sugar
3 Large eggs, room temperature
150g All-purpose flour
100g Shelled pistachios, finely ground
1.5 tsp Baking powder
1 tsp Ground cardamom (freshly ground preferred)
2 tsp Rose water
60g Greek yogurt
Pinch of salt
Dried edible rose petals for garnish
Crushed pistachios for garnish
Instructions
Step 1: Preheat your oven to 170°C (340°F) and grease and line an 8-inch round cake tin with parchment paper.
Step 2: In a large bowl, cream together the softened butter and caster sugar until the mixture is light, pale, and fluffy.
Step 3: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the rose water and Greek yogurt.
Step 4: In a separate bowl, whisk together the flour, ground pistachios, baking powder, ground cardamom, and salt.
Step 5: Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix to maintain a light texture.
Step 6: Pour the batter into the prepared tin and smooth the top with a spatula. Bake for 45-50 minutes, or until a skewer inserted into the center comes out clean.
Step 7: Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. Decorate with a simple glaze, rose petals, and extra pistachios.
Notes
Ensure your cardamom is fresh for the best flavor. If the cake browns too quickly, cover it loosely with foil halfway through baking.
- Prep Time: 30 mins
- Cook Time: 50 mins
- Category: Desserts & Baked Goods
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 385 kcal
- Sugar: 24g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg
