Go Back

Pistachio Marble Cake

1 Batter and 2 Flavors. This cake is fragrant and tender to the crumb. Gleaming with the green pistachio swirls. The cardamom powder adds a mild hint of familiarity but the rose water icing brings the cake together with a floral note.
Prep Time 10 mins
Cook Time 35 mins
Course Brunch, Party, Celebration, Dessert, Sweet tooth, Cake, tea time
Cuisine Indian, American, Middle Eastern
Servings 6 people


  • 2 Large Mixing Bowls
  • 1 Medium bowl
  • Electric beater
  • Tablespoon
  • Small sauce pot
  • Brush
  • Bundt tin
  • Wire rack


Cake -

  • 150 gm butter
  • 150 gm castor sugar
  • 3 eggs
  • Yellow batter:
  • 1 tbsp vanilla
  • 170 gm flour
  • 1 tsp baking powder
  • Pinch of salt
  • 65 gm yogurt
  • Green Batter:
  • 1 tsp cardamom powder
  • 180 gm pistachio powder
  • 2 tsp baking powder
  • Pinch of salt
  • 65 gm yogurt

Syrup -

  • 3 Limes zest & juice
  • 50 ml water
  • 10 gm sugar

Glaze -

  • 250 gm Icing sugar
  • 1-2 tbsp Rose water

Garnish -

  • Pistachio powder
  • Pistachios toasted and sliced
  • Rose petals


  • Preheat the oven to 180℃ and line your bundt tin. Brush it with soft butter and then dust with flour. Tap out the excess.
  • Beat the butter until pale. Add the sugar and beat again until lighter in color.
  • Add the eggs one at a time and beat well. Scraping down the sides. Beat until fluffy and smooth.
  • Divide the mixture into two bowls. Into one bowl add the yellow batter ingredients and beat until combined. Into the other bowl add the green batter ingredients and beat until lump free and combined.
  • Start adding spoonfuls of each batter into the tin, alternating as you go. Have a look at this for reference. Continue until all the batter has been added into the tin. Using the back of a spoon or knife, create semi circle swirls clock wise through the batter.
  • Bake at 180℃ for 30-35 mins until risen, golden on the top and tooth pick inserted into the center comes out clean.
  • Once the cake is baked, wait for 10 mins, remove from the tin and place on a wire rack. Make the syrup now as it doesn’t take much time to come together. Place the lime juice, water and sugar in a sauce pot and heat on low until the sugar dissolved, take off the heat and add the lime zest.
  • Brush the syrup over the cake gently, allowing the cake to soak up the liquid.
  • Mix the ingredients for the glaze in a bowl and once the cake is cooled drizzle over the top and let it drip down.
  • Slice and enjoy!


  • Be patient and beat the butter, sugar and eggs well. This is the only time you get to incorporate air into the batter.
  • If you do not let the cake cool it might break when you try to remove it from the tin.
  • Brush the cake with the syrup while it is still warm as the cake will soak up the syrup better.
  • When making the drizzle, if it is too runny add more icing sugar, if it is too dry add a little more liquid.
  • Cake slices better with a bread knife but a good sharp knife works