Description
A warm, aromatic cake infused with cardamom and rosewater, featuring a tender crumb and a delightful crunch from pistachios.
Ingredients
Scale
- 3/4 cup white granulated sugar
- Zest from 1 large orange
- 2 large eggs (at room temp)
- 1/2 cup sour cream (or Greek yogurt)
- 1/2 cup unsalted butter (melted)
- 1/4 cup orange juice (freshly squeezed)
- 1 1/2 tsp rosewater extract (or 2 tbsp rosewater)
- 1 cup all-purpose flour
- 1 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 1/2 tsp ground cardamom
- 1/3 cup pistachios (finely diced/ground)
- 1 cup powdered sugar
- 1 tsp orange zest
- 1/2 to 1 tsp rosewater extract
- 3 to 4 tbsp cream
- 3 tbsp diced pistachios (for garnish)
- 1/4 cup edible rose petals (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Line an 8-inch cake pan with parchment paper and spray with baking spray.
- Mix the sugar and orange zest in a large bowl, then add eggs, sour cream, melted butter, orange juice, and rosewater. Mix until smooth.
- Combine the dry ingredients in another bowl: all-purpose flour, almond flour, baking powder, baking soda, sea salt, and ground cardamom.
- Fold the dry mixture into the wet mixture, stirring in diced pistachios.
- Pour the batter into the prepared cake pan.
- Bake for 40-45 minutes or until a toothpick comes out with a few moist crumbs.
- Cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
- Prepare the glaze by whisking powdered sugar, orange zest, and rosewater, adding cream to reach desired consistency.
- Drizzle the glaze over the cooled cake and garnish with pistachios and rose petals.
Notes
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend. Store in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg