Cardamom Rose Bundt Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">2 tsp ground cardamom (freshly ground for best flavor)</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">300g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">240ml full-fat Greek yogurt (or sour cream)</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">2 tbsp rose water (reduce to 1 tbsp for a milder flavor)</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">150g powdered sugar</li><li class="ingredients-single-item">2-3 tbsp milk</li><li class="ingredients-single-item">1 tsp rose water</li><li class="ingredients-single-item">2-3 drops pink food coloring (optional)</li><li class="ingredients-single-item">For garnish:</li><li class="ingredients-single-item">2 tbsp dried rose petals</li><li class="ingredients-single-item">2 tbsp chopped pistachios (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) Bundt pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Sifter or fine-mesh sieve</li><li class="equipment-single-item">Cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 165°C (330°F). Thoroughly grease your Bundt pan with butter, ensuring you reach all the nooks and crevices. Dust with flour, tapping out any excess. This careful preparation prevents the cake from sticking, which is particularly important with Bundt pans.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, sift together the flour, baking powder, baking soda, salt, and ground cardamom. Sifting aerates the dry ingredients and removes any lumps, ensuring even distribution of the spices throughout your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter on medium speed until smooth and creamy, about 1 minute. Add the sugar and beat on medium-high speed for 4-5 minutes until the mixture is pale and fluffy. This extended creaming creates tiny air pockets that will help your cake rise beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. This gradual incorporation ensures the eggs emulsify properly into the fat, creating a smooth batter rather than a curdled mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Beat in the yogurt, vanilla extract, and rose water until well combined. The yogurt's acidity will react with the baking soda, helping your cake achieve a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Overmixing at this stage would develop gluten, resulting in a tougher cake, so stop as soon as no dry flour is visible.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to release any air bubbles trapped in the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 50-55 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs. The cake should be golden brown and will start to pull away from the sides of the pan slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool in the pan for exactly 15 minutes – this timing is crucial. If you try to remove it too soon, it may break; too late and it might stick. Then invert onto a wire cooling rack and carefully remove the pan to let the cake cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the glaze, whisk together the powdered sugar, milk, rose water, and pink food coloring (if using) until smooth. Adjust consistency with more sugar or milk as needed – you want it thick enough to coat the back of a spoon but thin enough to drizzle down the sides of the cake.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once the cake is completely cool, place it on your serving platter. Drizzle the glaze over the top, allowing it to flow naturally down the sides of the cake. While the glaze is still wet, sprinkle with dried rose petals and chopped pistachios if using.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the glaze to set for about 20 minutes before slicing. This cake actually improves in flavor if allowed to rest for a day, as the cardamom and rose flavors develop and meld beautifully. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.</li></ol>