Pistachio Cardamom Cake
This gorgeous pistachio cardamom cake draws inspiration from the dessert traditions of the Middle East, where pistachios and cardamom have been paired for centuries. Ground pistachios replace much of the flour, creating a dense, moist crumb with an almost marzipan-like richness that's naturally gluten-friendly. Freshly ground cardamom perfumes every bite with its warm, floral aroma.
The cake itself is surprisingly simple. A one-bowl batter that comes together in minutes. A drizzle of rosewater-scented syrup soaks into the warm cake, adding subtle sweetness and keeping it incredibly moist for days. The finishing touch is a scattering of crushed pistachios and dried rose petals that make this cake as stunning to look at as it is to eat.
Serve it with a dollop of whipped cream or alongside strong Turkish coffee for an afternoon treat. It's elegant enough for special occasions yet easy enough for a Tuesday.
Ingredients
- ● 2 cups shelled pistachios
- ● 1/2 cup almond flour
- ● 4 large eggs
- ● 3/4 cup granulated sugar
- ● 1/2 cup unsalted butter
- ● 1/2 cup Greek yogurt
- ● 1.5 tsp ground cardamom
- ● 1 tsp baking powder
- ● 1 tsp vanilla extract
- ● 1/4 tsp salt
- ● 1/4 cup sugar
- ● 1/4 cup water
- ● 1 tbsp rosewater
- ● 1 tbsp dried rose petals
Instructions
- 1Preheat the oven to 350°F (175°C). Butter and line a 9-inch round cake pan with parchment paper.
- 2Pulse the 2 cups of pistachios in a food processor until finely ground but not yet a paste. Combine with almond flour, cardamom, baking powder, and salt.
- 3Whisk the eggs and 3/4 cup sugar together until pale and thick, about 2 minutes. Stir in the melted butter, yogurt, and vanilla extract.
- 4Fold the dry ingredients into the wet ingredients until just combined. Pour into the prepared pan and smooth the top.
- 5Bake for 35-40 minutes until golden on top and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes.
- 6While the cake bakes, make the syrup: combine 1/4 cup sugar and water in a small saucepan. Simmer until the sugar dissolves, then remove from heat and stir in the rosewater.
- 7Poke the warm cake all over with a skewer and pour the rosewater syrup evenly over the top. Let it soak in completely before unmolding.
- 8Transfer to a serving plate and top with crushed pistachios and dried rose petals. Slice and serve at room temperature.
Nutrition Facts
| Calories | 340 |
|---|---|
| Protein | 10g |
| Carbohydrates | 28g |
| Fat | 22g |
