Eggless rose, cardamom, and pistachio cake


 

Rose, cardamom and pistachio – a perfect combination to make a decadent Indian dessert. Then why not bake a cake by combining these flavours together. The fragrance of rose, the flavours of cardamom, and the nuttiness of pistachio is a perfect match. It’s absolutely amazing how a teaspoon of rose essence, a pinch of cardamom and a handful of pistachios can take a simple eggless sponge to a whole new level.

I have earlier shared my love for tutti frutti cupcakes and how much I love baking them. This one is similar, with subtle changes. I bake this cake in a bundt pan as it imparts a nice crust all over the cake. You may choose an equivalent square or round pan to bake it too. Also you may replace pistachio with nuts of your choice.

I am sure this light, nutty, fragrant cake will be your new favourite.

 

 

 

Ingredients:

Plain flour – 1.5 cups
Sugar –¾ cup
Yogurt – 1 cup
Baking powder – 1 tsp
Baking soda – ½ tsp
Oil – ½ cup
Salt – one pinch
Pistachio – ¾ cup, sliced (you may replace it with nut of your choice)
Rose essence – 1 tsp
Cardamom powder – 1 tsp

Method:

  • Preheat oven at 180 degree C
  • Grease a 8” bundt pan with some oil. Add a few sliced pistachios and set aside
  • In a small bowl mix 1 tsp flour to the pistachios and combine well so that they are thinly coated with the flour. Set aside
  • In a large bowl, whisk together yogurt and sugar until sugar dissolves. Add baking powder and baking soda to it and mix gently. Set aside for 5 minutes
  • After 5 minutes, the yogurt mix will become frothy. Now add oil, rose essence, cardamom powder and salt. Mix gently
  • Add pistachios and combine gently
  • Add flour in batches and mix gently until all the flour is incorporated well
  • Spoon in the mixture into the bundt pan
  • Bake in a preheated oven for 30-40 minutes until the cake is completely done
  • Transfer on to a wire rack, cool, slice and serve

Notes:

  • Once the yogurt is frothy, make sure you mix rest of the ingredients gently so that the mixture doesn’t loose the air bubbles
  • Baking time depends on the oven, so check the cake regularly
  • To check if the cake are done, insert a skewer and check if it comes out clean

 

Grease the bundt pan and add a few sliced pistachios

Grease the bundt pan and add a few sliced pistachios

 

 

whisk together yogurt and sugar until sugar dissolves. Add baking powder and baking soda to it and mix gently. Set aside for 5 minutes

Whisk together yogurt and sugar until sugar dissolves. Add baking powder and baking soda to it and set aside for 5 minutes

 

Once the yogurt becomes frothy, add oil, rose essence, cardamom powder and salt

Once the yogurt becomes frothy, add oil, rose essence, cardamom powder and salt

 

Add pistachios and combine gently

Add pistachios and combine gently

 

Add flour in batches and mix gently until all the flour is incorporated well

Add flour in batches and mix gently until all the flour is incorporated well

 

Spoon in the mixture into the bundt pan

Spoon in the mixture into the bundt pan

 

Bake in a preheated oven for 30-40 minutes until the cake is completely done

Bake in a preheated oven for 30-40 minutes until the cake is completely done

 

Let the cake cool completely

Let the cake cool completely

 

Leave a comment

Your email address will not be published. Required fields are marked *