Pistachio Cardamom Rose Loaf Cake

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Description:
This Pistachio Cardamom Rose Loaf Cake blends the aromatic flavors of the Middle East into a sophisticated and elegant dessert. The rich, nutty taste of pistachios, the warm, spicy hint of cardamom, and the delicate floral notes of rose water create a unique and delightful cake that’s as beautiful as it is delicious. Perfect for a tea party, special occasion, or as a unique treat to enjoy any day.

Ingredients:

  • For the Cake:
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cardamom
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon rose water
  • 1/2 cup milk
  • 1 cup pistachios, finely ground, plus extra chopped for topping
  • For the Rose Glaze:
  • 1 cup powdered sugar
  • 1-2 tablespoons rose water (adjust to achieve desired consistency and flavor)
  • Pink food coloring (optional)
  • For Garnish:
  • Chopped pistachios
  • Dried rose petals (edible)

Instructions:

  1. Prepare the Oven and Pan:
  • Preheat the oven to 350°F (175°C).
  • Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  1. Mix Dry Ingredients:
  • In a medium bowl, whisk together the flour, baking powder, salt, and ground cardamom.
  1. Cream Butter and Sugar:
  • In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
  • Beat in the eggs, one at a time, incorporating well after each addition.
  • Stir in the vanilla extract and rose water.
  1. Combine Mixtures:
  • Add the flour mixture to the creamed butter and eggs alternately with the milk, starting and ending with the flour mixture. Stir until just combined.
  • Fold in the ground pistachios.
  1. Bake the Cake:
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  1. Prepare the Rose Glaze:
  • While the cake cools, whisk together the powdered sugar and rose water until smooth. Add a tiny drop of pink food coloring if using.
  • Adjust the consistency by adding more rose water or powdered sugar as needed.
  1. Decorate and Serve:
  • Once the cake is completely cooled, drizzle the rose glaze over the top.
  • Sprinkle chopped pistachios and dried rose petals over the glaze for decoration.

Nutritional Information Estimate (per serving, based on 12 servings):

  • Calories: 350
  • Fat: 18g
  • Saturated Fat: 9g
  • Cholesterol: 80mg
  • Sodium: 150mg
  • Carbohydrates: 42g
  • Fiber: 2g
  • Sugar: 27g
  • Protein: 5g

Recommendations:

  • Serve this cake with a side of lightly whipped cream or a scoop of vanilla ice cream for added indulgence.
  • The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Ensure to use edible rose petals and high-quality rose water for the best flavor profile.

This Pistachio Cardamom Rose Loaf Cake is not only a treat to the taste buds but also a feast for the eyes, making it a perfect centerpiece for your dessert table. Enjoy the lush, aromatic flavors that make this cake a truly special creation.

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