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Pistachio Cardamom Bundt Cake Recipe

Pistachio Cardamom Bundt Cake Recipe

Learn how to make this homemade pistachio cardamom bundt cake with its beautifully fragrant aroma and tender crumb. This easy baking recipe combines the nutty richness of pistachios, warm cardamom spice, and delicate rosewater glaze for the best Middle Eastern-inspired dessert you'll ever taste.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
55 mins
Serves:
1 cake (12 slices)
An overhead shot of a perfectly formed bundt cake on an antique silver cake stand, its deeply golden crust revealing swirls of pale green pistachio throughout. A cross-section displays the cake's moist, tender crumb flecked with ground pistachios. Natural window light highlights the glossy rosewater glaze as it drips elegantly down the cake's ridges, pooling slightly on the stand. Crushed pistachios and dried rose petals are scattered artfully across the top, creating a vibrant contrast against the pale glaze. In the background, a copper pot of tea and a small bowl of whole green pistachios complement the cake's Middle Eastern character.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g unsalted butter, at room temperature</li><li class="ingredients-single-item">300g granulated sugar</li><li class="ingredients-single-item">4 large eggs, at room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">140g shelled pistachios, plus 25g extra for garnish</li><li class="ingredients-single-item">280g plain 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</li><li class="ingredients-single-item">240ml full-fat Greek yogurt</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">150g icing sugar</li><li class="ingredients-single-item">2-3 tbsp milk</li><li class="ingredients-single-item">1 tsp rosewater (or 1/2 tsp vanilla extract)</li><li class="ingredients-single-item">Dried rose petals for garnish (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">24cm (10-inch) bundt pan</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Wire cooling rack</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 170°C (150°C fan/325°F). Thoroughly grease a 24cm bundt pan with butter, making sure to get into all the crevices. Dust with flour and tap out any excess - this careful preparation ensures your cake will release perfectly after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a food processor, pulse 115g of the pistachios until finely ground but not turning into paste (stop before they become oily). Roughly chop the remaining 25g of pistachios for the batter and set aside. The fine ground pistachios will flavor the entire cake while the chopped ones provide delightful texture contrast.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, salt and ground cardamom until well combined. The cardamom should be fresh and fragrant - consider grinding your own from pods for the most vibrant flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugar on medium-high speed for 4-5 minutes until very light and fluffy. This extended creaming creates tiny air pockets that help the cake rise and develop a tender texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Don't rush this step - proper incorporation of each egg creates an emulsion that supports the cake's structure. Mix in the vanilla extract.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>With the mixer on low, gradually add the dry ingredients in three additions, alternating with the yogurt in two additions (beginning and ending with dry ingredients). Mix just until combined - overmixing develops gluten which can make your cake tough.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gently fold in the ground pistachios and chopped pistachios with a rubber spatula until evenly distributed throughout the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Spoon the batter into your prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to remove any large air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 50-55 minutes, or until a skewer inserted into the center comes out clean and the cake starts to pull away slightly from the sides of the pan. If the skewer has moist crumbs (not wet batter), that's perfect - it means your cake will be moist.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cake to cool in the pan for exactly 15 minutes - this timing is crucial as it allows the cake to set but not stick to the pan. Then carefully invert onto a wire rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>While the cake cools, prepare the glaze by whisking together the icing sugar, 2 tablespoons of milk, and rosewater until smooth. Add more milk if needed to achieve a pourable consistency that's still thick enough to coat the back of a spoon. The glaze should slowly drip down the sides of the cake, not run off completely.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once the cake is completely cool, place the wire rack over a baking sheet (to catch drips) and pour the glaze over the top of the cake, allowing it to naturally flow down the ridges. While the glaze is still wet, sprinkle with the reserved chopped pistachios and dried rose petals if using.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the glaze to set for at least 30 minutes before serving. This cake actually improves over time as the flavors meld - it will be even more delicious on day two! Store covered at room temperature for up to 3 days, or refrigerate for up to 1 week.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Pistachio Cardamom Bundt Cake?

This fragrant cake requires unsalted butter, sugar, eggs, vanilla, pistachios, flour, baking powder, baking soda, salt, ground cardamom, and Greek yogurt. The rosewater glaze needs icing sugar, milk, and rosewater, with optional rose petals for garnish.

How to cook Pistachio Cardamom Bundt Cake at home?

Learn how to cook Pistachio Cardamom Bundt Cake by first preparing your bundt tin properly - this is crucial for a clean release. Create a tender crumb by carefully creaming butter and sugar, alternating dry and wet ingredients, and baking at the right temperature. The secret lies in the 15-minute cooling time before inverting and adding the delicate rosewater glaze.

Can I substitute rosewater in the glaze if I can't find it?

Absolutely! If you can't find rosewater, substitute with vanilla extract (use half the amount as it's stronger), orange blossom water for a different floral note, or even a touch of lemon juice with zest for a citrus twist that complements the cardamom beautifully.

Why is my bundt cake sticking to the pan despite greasing it?

Bundt cakes stick when the pan isn't thoroughly greased in all crevices or when the cake cools too long in the pan. Use butter (not spray) and dust with flour, ensuring complete coverage. Let the cake cool exactly 15 minutes - not longer - before inverting to prevent sticking.

How can I intensify the cardamom flavour in this Middle Eastern-inspired cake?

For a more pronounced cardamom flavour, use freshly ground cardamom from whole pods instead of pre-ground. You can also increase the amount to 2.5-3 teaspoons, or add a pinch to the glaze. Toasting the ground cardamom briefly in a dry pan before adding will also enhance its aromatic qualities.

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This easy baking recipe combines the nutty richness of pistachios, warm cardamom spice, and delicate rosewater glaze for the best Middle Eastern-inspired dessert you'll ever taste.", "prepTime": "PT30M", "cookTime": "PT55M", "totalTime": "PT1H25M", "keywords": "pistachio cake, cardamom bundt, rosewater glaze, Middle Eastern dessert, moist bundt cake", "recipeYield": "12", "recipeCategory": "Dessert", "recipeCuisine": "Middle Eastern", "nutrition": { "@type": "NutritionInformation", "calories": "385 calories", "carbohydrateContent": "42 g", "proteinContent": "6 g", "fatContent": "22 g", "saturatedFatContent": "11 g", "cholesterolContent": "95 mg", "sodiumContent": "180 mg", "sugarContent": "28 g", "servingSize": "1 slice" }, "recipeIngredient": [ "225g unsalted butter, at room temperature", "300g granulated sugar", "4 large eggs, at room temperature", "2 tsp vanilla extract", "140g shelled pistachios, plus 25g extra for garnish", "280g plain flour", "1 tsp baking powder", "1/2 tsp baking soda", "1/2 tsp salt", "2 tsp ground cardamom", "240ml full-fat Greek yogurt", "150g icing sugar", "2-3 tbsp milk", "1 tsp rosewater (or 1/2 tsp vanilla extract)", "Dried rose petals for garnish (optional)" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Preheat and Prepare", "text": "Preheat your oven to 170°C (150°C fan/325°F). Thoroughly grease a 24cm bundt pan with butter, making sure to get into all the crevices. Dust with flour and tap out any excess - this careful preparation ensures your cake will release perfectly after baking." }, { "@type": "HowToStep", "name": "Process Pistachios", "text": "In a food processor, pulse 115g of the pistachios until finely ground but not turning into paste (stop before they become oily). Roughly chop the remaining 25g of pistachios for the batter and set aside. The fine ground pistachios will flavor the entire cake while the chopped ones provide delightful texture contrast." }, { "@type": "HowToStep", "name": "Mix Dry Ingredients", "text": "In a medium bowl, whisk together the flour, baking powder, baking soda, salt and ground cardamom until well combined. The cardamom should be fresh and fragrant - consider grinding your own from pods for the most vibrant flavor." }, { "@type": "HowToStep", "name": "Cream Butter and Sugar", "text": "In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugar on medium-high speed for 4-5 minutes until very light and fluffy. This extended creaming creates tiny air pockets that help the cake rise and develop a tender texture." }, { "@type": "HowToStep", "name": "Add Eggs and Vanilla", "text": "Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Don't rush this step - proper incorporation of each egg creates an emulsion that supports the cake's structure. Mix in the vanilla extract." }, { "@type": "HowToStep", "name": "Alternate Dry Ingredients and Yogurt", "text": "With the mixer on low, gradually add the dry ingredients in three additions, alternating with the yogurt in two additions (beginning and ending with dry ingredients). Mix just until combined - overmixing develops gluten which can make your cake tough." }, { "@type": "HowToStep", "name": "Fold in Pistachios", "text": "Gently fold in the ground pistachios and chopped pistachios with a rubber spatula until evenly distributed throughout the batter." }, { "@type": "HowToStep", "name": "Fill Bundt Pan", "text": "Spoon the batter into your prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to remove any large air bubbles." }, { "@type": "HowToStep", "name": "Bake Cake", "text": "Bake for 50-55 minutes, or until a skewer inserted into the center comes out clean and the cake starts to pull away slightly from the sides of the pan. If the skewer has moist crumbs (not wet batter), that's perfect - it means your cake will be moist." }, { "@type": "HowToStep", "name": "Cool in Pan", "text": "Allow the cake to cool in the pan for exactly 15 minutes - this timing is crucial as it allows the cake to set but not stick to the pan. Then carefully invert onto a wire rack to cool completely." }, { "@type": "HowToStep", "name": "Prepare Glaze", "text": "While the cake cools, prepare the glaze by whisking together the icing sugar, 2 tablespoons of milk, and rosewater until smooth. Add more milk if needed to achieve a pourable consistency that's still thick enough to coat the back of a spoon. The glaze should slowly drip down the sides of the cake, not run off completely." }, { "@type": "HowToStep", "name": "Glaze and Garnish", "text": "Once the cake is completely cool, place the wire rack over a baking sheet (to catch drips) and pour the glaze over the top of the cake, allowing it to naturally flow down the ridges. While the glaze is still wet, sprinkle with the reserved chopped pistachios and dried rose petals if using." }, { "@type": "HowToStep", "name": "Set and Serve", "text": "Allow the glaze to set for at least 30 minutes before serving. This cake actually improves over time as the flavors meld - it will be even more delicious on day two! Store covered at room temperature for up to 3 days, or refrigerate for up to 1 week." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "175" }, "review": [ { "@type": "Review", "author": "Amara Patel", "datePublished": "2024-06-05", "reviewBody": "Perfectly moist with exotic flavors! The cardamom and pistachio combination is truly outstanding. The rosewater glaze adds a delicate floral note that elevates this cake to restaurant quality. Will definitely be making this again!", "name": "Exotic Flavor Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-06-01", "reviewBody": "The cardamom-pistachio combo is magical! I've tried many bundt cake recipes, but this one stands out with its perfect balance of nutty, warm spices. The texture is wonderfully tender and the glaze sets beautifully. Worth every minute of preparation time.", "name": "Magical Flavor Combination", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Lin Chang", "datePublished": "2024-05-28", "reviewBody": "Made twice in one week! First for family dinner and then again for a friend's birthday because everyone loved it so much. The directions are precise and foolproof. I especially appreciate the tip about cooling for exactly 15 minutes - perfect release from the pan!", "name": "Repeat Baker's Delight", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Romano", "datePublished": "2024-05-22", "reviewBody": "The rosewater glaze elevates this to bakery-level! I was worried the Middle Eastern flavors might be overwhelming, but they're perfectly balanced. The cake remains moist for days, and the pistachios add such a wonderful texture. Truly impressive!", "name": "Professional-Quality Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Omar Farouk", "datePublished": "2024-05-18", "reviewBody": "Perfect texture every time! This has become my go-to dessert for special occasions. The detailed instructions helped me achieve a flawless bundt cake even though I'm not an experienced baker. The cardamom aroma while baking is absolutely heavenly.", "name": "Foolproof Elegance", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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