Pistachio-Cardamom Bundt Cake with Rosewater Glaze

This Pistachio-Cardamom Bundt Cake is a delightful holiday treat that combines the rich flavors of pistachios and cardamom, topped with a fragrant rosewater glaze. Its tender crumb makes it an ideal centerpiece for brunch or festive gatherings.

With an easy whisk method, this recipe ensures a smooth batter that bakes into a moist and flavorful cake, perfect for any celebration.

Festive Pistachio-Cardamom Bundt Cake

This bundt cake features a harmonious blend of pistachios and cardamom, creating a unique flavor profile. The rosewater glaze adds a sweet floral note, making it a standout dessert for holiday occasions. The recipe takes about 1 hour from start to finish and serves 10 people.

Ingredients

2 cups all-purpose flour
1 cup ground pistachios
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cardamom
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1/4 cup rosewater
1 cup powdered sugar (for glaze)
Additional crushed pistachios for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a bundt pan with cooking spray or butter.
Mix Dry Ingredients: In a bowl, whisk together the flour, ground pistachios, baking powder, baking soda, salt, and ground cardamom.
Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.
Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
Bake the Cake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Glaze: Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack. For the glaze, mix the powdered sugar with rosewater until smooth. Drizzle over the cooled cake and garnish with crushed pistachios if desired.