Description
A Cardamom Rosewater Bundt Cake is a wonderfully aromatic and flavorful dessert that combines the spicy warmth of cardamom with the floral undertones of rosewater. The Bundt cake, typically known for its distinct ring shape, is often enriched with nuts, spices, and other flavors to create a complex yet balanced dessert. The Cardamom Rosewater Bundt Cake stands out not only because of its stunning appearance but also because of the unique flavor profile that makes it unlike other cakes. This cake brings a modern twist to traditional Bundt cakes, offering a refreshing and exotic flavor.
Ingredients
Cake:
- 2 ¼ cups all-purpose flour
- 1 cup shelled unsalted pistachios, finely ground
- 1 tsp kosher salt
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cardamom
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, room temperature
- 4 large eggs, room temperature
- 1 cup buttermilk, room temperature
Glaze:
- 2 cups confectioners’ sugar, sifted
- 2–3 tbsp milk
- ¼ tsp rose water
- ¼ cup shelled unsalted pistachios, finely chopped
- 3 tbsp dried organic rose petals
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup Bundt pan with butter and dust with flour.
- Prepare dry ingredients: In a food processor, pulse pistachios until finely ground. In a bowl, whisk together ground pistachios, flour, salt, baking powder, baking soda, and cardamom.
- Cream butter and sugar: Using an electric mixer, beat butter and sugar on medium-high until light and fluffy (about 3 minutes). Scrape down the sides as needed.
- Add eggs: Beat in eggs one at a time, ensuring each is fully incorporated.
- Combine wet and dry: Reduce speed to low and add flour mixture in two batches, alternating with buttermilk.
- Bake: Pour batter into the prepared pan and bake for 45–50 minutes, or until a tester inserted comes out clean.
- Cool: Transfer pan to a wire rack and let cool for 30 minutes before turning out the cake.
- Prepare glaze: Whisk confectioners’ sugar, milk, and rose water until smooth. Adjust consistency as needed.
- Decorate: Pour glaze over the cake in a circular motion. Sprinkle with chopped pistachios and rose petals. Let set for 30 minutes before serving.
Notes
For an extra touch of elegance, drizzle the cooled cake with a simple rosewater glaze or dust lightly with powdered sugar. Garnish with dried rose petals or crushed pistachios for a beautiful finish. This cake pairs wonderfully with a cup of chai or light floral tea.
- Prep Time: 20 minutes
- Cook Time: 40–45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Keywords: Cardamom Rosewater Bundt Cake