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:
- 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.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, salt, and ground cardamom.
- 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.
- 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.
- 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.
- 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.
- 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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