Heavenly Pistachio Rose Cloud Cake: A Truly Indulgent Treat
Indulge in the luxurious experience of Pistachio Rose Cloud Cake, a moist dessert infused with fragrant rosewater and cardamom.
Equipment
- Mixing bowl
- Food processor
- cake pan
- Measuring cups
- measuring spoons
- Whisk
- spatula
Ingredients
For the Cake Base
- 2 cups all-purpose flour Consider gluten-free flour for a lighter option.
- 2 teaspoons baking powder Ensure it's fresh for optimal rising.
- 1 teaspoon baking soda Essential for the perfect lift.
- 1 teaspoon ground cardamom Freshly ground is best for flavor.
- 1/2 teaspoon salt Adjust according to your taste.
- 1 cup pistachios Contributes rich nuts and moisture.
- 1/2 cup unsalted butter Coconut oil offers a dairy-free alternative.
- 1 cup granulated sugar Use cane sugar for a less processed option.
- 3 large eggs Flax eggs serve as a vegan alternative.
- 1 teaspoon vanilla extract Opt for pure vanilla for the best results.
- 1 cup plain yogurt Greek yogurt can work too.
- 3 tablespoons rosewater Adjust for stronger or subtler flavor.
- 1/2 cup milk Any plant-based milk can be used.
- 1 tablespoon lemon zest Recommended for an extra zing.
For the Glaze
- 1 cup powdered sugar Ensure it's finely sifted for a smooth finish.
Optional Garnishes
- edible rose petals Adds stunning visual appeal.
- crushed pistachios Enhances the presentation.
Instructions
Cake Preparation
- In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cardamom, and salt until well combined.
- In a food processor, finely grind the pistachios until they resemble a coarse flour.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the large eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
- Fold in the plain yogurt and rosewater gently until fully combined.
- Gradually add the dry ingredient mixture to the wet ingredients, folding until just combined.
- Slowly incorporate the milk to reach a smooth, pourable batter, and add the lemon zest if using.
- Grease a cake pan and line the bottom with parchment paper, then pour in the batter.
- Preheat your oven to 350°F (175°C) and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- In a bowl, mix the powdered sugar with a bit of rosewater and water until it reaches a drizzle consistency.
- Once the cake has cooled completely, drizzle the glaze on top and garnish with crushed pistachios and edible rose petals.
Notes
Serve with a cup of spiced tea or coffee for a delightful pairing.