Pistachio Cardamom Bundt Cake Recipe

<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>

<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>

<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>