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Read MorePistachio Lime Cardamom Cake with Rose Icing
A tender and fluffy cake spiced with cardamom powder, lime zest and flavored with pistachio powder. It is draped with a pink rose icing that compliments the cake making for a pretty but mainly all delicious recipe.
This recipe was inspired by the lovely Cupcake Jemma. I love the flavor of cardamom, lime and rose together which is why this recipe is such a common bake in my house for occasions. I just made it for Holi last month and already made it again for Ramadan this month. It is a delicious tea cake that can be store well for a few days as the pistachios keep releasing their oils making it moist and tender. The beauty about this cake is that it looks very pretty as well making for an eye catching center piece at your Iftar/dining table.
What flavors pair well with pistachio?
I personally love the flavors I have used int his cake, lime, cardamom, rose. You can use white chocolate chips in this cake too as pistachio and white chocolate are great together. I have used a little saffron as well which makes it really good too. Most citrus fruits pair well with pistachio hence I suggest using limes here but oranges would also work wel
What is Pistachio cake made of?
This cake is not just a pistachio right hence we use a few other ingredients that compliment the pistachios in the cake. The recipe starts with pistachio powder which is pistachios that are blended into a powder. You can use store bought pistachio powder of make it at home. I have used lime zest and juice in the cake as well as the syrup. Limes work best in this recipe, lemons won’t do the trick here. Rose is the third major flavor element in this recipe, which calls for rose syrup, rose petals and icing sugar. Now I used homemade rose syrup but you can use rose water or store bought rose syrup as well, like Rooafsa.
However the cake does need the basic baking ingredients like butter, granulated sugar, eggs, flour, baking powder, baking soda, and yogurt. Noice that I said flour even though we are sign pistachio flour, the all purpose flour helps keep the cake fluffy, light and soft. You can use cake flour here or if you want a gluten free option, use the gluten free flour mix (cup for cup measure).
What equipment do you need to make this Pistachio cake?
I have used a mixing bowl and rubber spatula to make the batter. You will need a fine grater to zest the limes. The recipe is perfectly baked in a 9inch round cake tin you could do an 8×8 square tin as well or a 9 inch loaf tin. Keep in mind with the loaf tin the baking time will increase by 10-12 mins. To make the syrup we need a sauce pot and spoon. I use a brush to slather on the cake. The rose icing is mixed in a bowl with a spoon and draped over the cake once cooled. If you are making the pistachio powder at home you will need a blender. If your flour is lumpy you will need to sift it.
How to make Pistachio cake?
Start by preheating the oven to 180℃, line a 9inch round tin with baking paper and brush with a little butter. Set aside. In a mixing bowl add the softened butter, granulated sugar, lime zest and beat well. Add the eggs and beat until evenly combined. Add the pistachio powder, lime juice and mix. Add the yogurt and stir well. Add the flour, baking powder, baking soda, cardamom powder and fold until well combined making sure there are no flour pockets. Pour into prepared tin and bake for 35-38 mins or until the cake has risen, it is golden on the top and a knife inserted into the center comes out with moist crumbs or clean.
To make the syrup we boil the water, cardamom powder, lime juice and zest until bubbling and the sugar has dissolved. While the cake is still in the tin and warm brush over the entire cake generously. Doing this step while the cake is warm ensures it soaks up all the syrup keeping it moist longer. Let it cool in the tin.
To make the rose icing, mix the icing sugar and rose syrup until smooth, if the icing is too runny add more icing sugar. If the icing it too thick add more syrup. Remove the cake from the tin and place on your serving platter. Drape the icing over the cooled cake and let it set. Garish with more chopped pistachios and dried rose petals. Slice and serve as you like.
Storing this Pistachio cake?
The leftover overs can be stored in an air tight container ( if the cake is sliced) in the fridge for 1 week. If the cake is not sliced, you can use cling wrap to cover the area of the cake that is sliced to keep it from drying out. Place in the fridge and store for 2 days. I would recommend slicing and storing it if you know it won’t be consumed in two days. I do not recommend freezing this cake as it doesn’t have the same texture once defrosted. I love making this cake the night before as it tastes better the next day.
Are you looking for more Easy Cakes to bake up this Ramadan?
Now that we have covered how to make this Pistachio Lime Cardamom Cake with Rose Icing, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration.
If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.
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Pistachio Cardamom Lime Cake with Rose Icing
A tender and fluffy cake spiced with cardamom powder, lime zest and flavored with pistachio powder. It is draped with a pink rose icing that compliments the cake making for a pretty but mainly all delicious recipe.
Equipment
- Mixing bowl
- Rubber spatula
- 9inch round tin
- Baking paper
- Brush
Ingredients
Cake:
- 150 gm butter softened
- 1 lime zest & juice
- 150 gm granulated sugar
- 3 eggs
- 150 gm pistachio powder
- 125 ml yogurt
- 185 gm flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cardamom powder
Syrup:
- 1 lime zest & juice
- 1/4 cup water
- 1/2 tsp cardamom powder
Rose icing:
- 2 tsp rose syrup
- 1/2 cup icing sugar
Garnish:
- Pistachios and dried rose petals
Instructions
- Start by preheating the oven to 180℃, line a 9inch round tin with baking paper and brush with a little butter. Set aside.
To make the cake
- In a mixing bowl add the softened butter, granulated sugar, lime zest and beat well. Add the eggs and beat until evenly combined.
- Add the pistachio powder, lime juice and mix. Add the yogurt and stir well.
- Add the flour, baking powder, baking soda, cardamom powder and fold until well combined making sure there are no flour pockets.
- Pour into prepared tin and bake for 35-38 mins or until the cake has risen, it is golden on the top and a knife inserted into the center comes out with moist crumbs or clean.
To make the syrup
- Boil the water, cardamom powder, lime juice and zest until bubbling and the sugar has dissolved.
- While the cake is still in the tin and warm brush over the entire cake generously. Let it cool in the tin.
To make the rose icing
- Mix the icing sugar and rose syrup until smooth, if the icing is too runny add more icing sugar. If the icing it too thick add more syrup.
- Remove the cake from the tin and place on your serving platter. Drape the icing over the cooled cake and let it set. Garnish with more chopped pistachios and dried rose petals. Slice and serve as you like.
Notes
- Do not over mix the cake batter once the flour is added as it will make the cake dense.
- Add the syrup on the cake while it is warm ensures it soaks up all the syrup keeping it moist longer.