Description
This Pistachio Cardamom Rose Loaf is a moist, aromatic cake infused with floral rose water, warming cardamom, and nutty pistachios. It is perfect for tea time, gifting, or special occasions.
Ingredients
Scale
- 1 cup raw unsalted pistachios (130g)
- 1 1/2 cups all-purpose flour (180g)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cardamom
- 3/4 cup granulated sugar (150g)
- 1/2 cup unsalted butter, softened (113g)
- 2 large eggs
- 1/2 cup Greek yogurt or plant-based yogurt (120g)
- 1/2 teaspoon rose water
- 1/2 cup milk (dairy or dairy-free)
- 1/2 cup powdered sugar (60g)
- 1–2 teaspoons rose water
- 1–2 tablespoons milk
- Crushed pistachios and dried rose petals (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- Pulse pistachios in a food processor until finely ground but not oily.
- Whisk pistachios, flour, baking powder, salt, and cardamom in a bowl.
- Beat butter and sugar until light and fluffy. Add eggs one at a time.
- Mix in yogurt and rose water until combined.
- Add dry ingredients alternating with milk, mixing gently until just combined.
- Pour batter into pan and bake 45–55 minutes, until a toothpick comes out clean.
- Cool slightly, then fully on a rack. Drizzle with glaze and garnish if desired.
Notes
- Ensure pistachios are finely ground for even texture.
- Adjust rose water quantity based on your preference.
- Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern/South Asian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Pistachio Cardamom Rose Loaf, cake, dessert, Middle Eastern, South Asian