Pistachio Cardamom Cake With Rosewater Syrup

10-12
Servings
15m
Prep Time
45m
Cook Time
1h
Ready In


"A sweet and tangy cake that's perfect for your afternoon tea or coffee. This cake is super moist due to the sticky rosewater syrup. You might want to make extra syrup to use on any leftovers, to keep it nice and moist."

Original recipe yields 10-12 servings
OK

Nutritional

  • Serving Size: 1 (251.9 g)
  • Calories 448.1
  • Total Fat - 22 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 95.4 mg
  • Sodium - 123 mg
  • Total Carbohydrate - 55.4 g
  • Dietary Fiber - 5.2 g
  • Sugars - 31 g
  • Protein - 11.9 g
  • Calcium - 96.3 mg
  • Iron - 2.6 mg
  • Vitamin C - 29 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 350F. Line a 9 inch cake pan with parchment paper.

Step 2

Heat the water in a saucepan, then add the sugar and cardamom pods. Stir to dissolve the sugar. Simmer for 5 minutes. Remove from heat. The syrup will thicken as it cools. Add the rosewater and stir to combine.

Step 3

Grind the cardamom seeds to a powder. In a mixing bowl, sift the ground almonds, sugar, flour, cardamom powder and baking powder.

Step 4

In a separate bowl, whisk the oil, egg and yogurt together. Add to the dry ingredients, stirring until you have a smooth, thick batter. Add a few of the chopped pistachios to the batter, leaving the majority of the pistachios for garnish.

Step 5

Pour the batter into the lined cake pan. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool slightly, then unmold onto a rimmed plate. Carefully peel off the parchment, and just as carefully flip the cake back over on the plate.

Step 6

Using a skewer, poke holes in the warm cake. Pour the syrup evenly over the cake. Some will pool on the plate, but rest assured that the cake will soak it up! Garnish by spreading the remaining pistachios evenly over the top. You can sprinkle dried rose petals over the top as well, for an amazing presentation (and taste!).

Tips & Variations


No special items needed.

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