Pistachio Cake with Rosewater & Cardamom

By Unicorns in the Kitchen · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C) and line an 8-inch baking pan with parchment paper.
2. Mix the olive oil, sugar, yogurt, eggs, ground cardamom and rosewater with an electric mixer until fully combined and light in colour.
3. Add the flour, pistachio powder, baking powder, baking soda and salt, and mix until no lumps of flour remain.
4. Transfer the batter to the pan and bake for 35 minutes, until a toothpick inserted into the cake comes out clean.
5. While the cake cools, whip the cold cream with the powdered sugar until soft peaks form. Add the pistachio butter (if using) and pistachio powder, then beat until stiff peaks form.
6. Spread the pistachio cream over the cooled cake and top with the slivered pistachios and edible roses.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

More recipes with

EggCreamYoghurtPistachioWhipped cream