Eggless rose, cardamom, and pistachio cake step-by-step recipe with photos.
About this recipe
Rose, cardamom, and pistachio are perfect combinations 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 are 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 cake 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 have tried this cake with almonds and they taste equally good.
Do try this eggless rose cardamom and pistachio cake. I am sure this light, nutty, fragrant cake will be your new favourite.
Step by step instructions
1. Grease the bundt pan and add a few sliced pistachios
2. Whisk together yogurt and sugar until sugar dissolves. Add baking powder and baking soda to it and set aside for 5 minutes
3. Once the yogurt becomes frothy, add oil, rose essence, cardamom powder, and salt
4. Add pistachios and combine gently
5. Add flour in batches and mix gently until all the flour is incorporated well
6. Spoon the mixture into the bundt pan
7. Bake in a preheated oven for 30-40 minutes until the cake is completely done. To check, insert a skewer in the center and see if it comes out clean. Baking time varies depending on the oven and also the pan used
8. Let the cake cool completely
Recipe card
Eggless rose, cardamom and pistachio cake
Ingredients
- 1½ cups plain flour
- ¾ cup sugar
- 1 cup yogurt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup oil
- 1 pinch salt
- ¾ cup pistachio sliced (you may replace it with nut of your choice)
- 1 teaspoon rose essence
- 1 teaspoon cardamom powder
Instructions
- Preheat oven at 180 C (360 F)
- Grease an 8” bundt pan with some oil. Add a few sliced pistachios and set aside
- In a small bowl mix 1 teaspoon 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 the rest of the ingredients gently so that the mixture doesn’t lose the air bubbles
- Baking time depends on the oven, so check the cake regularly
- To check if the cake is done, insert a skewer and check if it comes out clean
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