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+ servings

Eggless rose, cardamom and pistachio cake

Shilpa
The fragrance of rose, the flavours of cardamom, and the nuttiness of pistachio is a perfect match.
5 from 1 vote
Course Dessert
Cuisine Indian
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins

Ingredients
  

  • cups plain flour
  • ¾ cup sugar
  • 1 cup yogurt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ cup oil
  • 1 pinch salt
  • ¾ cup pistachio sliced (you may replace it with nut of your choice)
  • 1 tsp rose essence
  • 1 tsp cardamom powder

Instructions
 

  • Preheat oven at 180℃
  • Grease an 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 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
Nutrition Facts
Eggless rose, cardamom and pistachio cake
Amount Per Serving
Calories 95 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 41mg2%
Potassium 49mg1%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 5g6%
Protein 2g4%
Vitamin A 20IU0%
Vitamin C 1mg1%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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