Pistachio Cardamom Rosewater Cake - Vegetarian
The Pistachio Cardamom Rosewater Cake is an absolute treat that harmoniously blends the nutty richness of pistachios with the exotic aroma of cardamom and the florally delicate notes of rosewater. This cake is a visual and gustatory delight, adorned with chopped pistachios and dried rose petals that not only enhance its beauty but also offer a burst of flavor in every bite.
Ingrédients
- 1 cup shelled pistachios
- 1/2 cup almond flour
- 1 cup sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon ground cardamom
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons rosewater
- 1/2 cup plain yogurt
- 1 cup all-purpose flour
- 1/4 cup chopped pistachios (for garnish)
- 2 tablespoons dried rose petals (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a food processor, pulse the shelled pistachios until finely ground.
- In a bowl, combine the ground pistachios, almond flour, all-purpose flour, baking powder, ground cardamom, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the rosewater and plain yogurt until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared cake pan, spreading it evenly.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, garnish with chopped pistachios and dried rose petals before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 320kcal | Carbohydrates: 35g | Protéines: 6g | Fat: 18g | Sucre: 20g
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