Pistachio Rose Cardamom Cake With Marzipan Swirl

Prepare to be enchanted by this Pistachio Rose Cardamom Cake with Marzipan Swirl! This isn’t just a cake; it’s an experience. The delicate floral notes of rose water and cardamom beautifully complement the rich, nutty flavor of pistachios, all swirled together with a homemade marzipan for a truly unforgettable dessert. Perfect for special occasions or simply a moment of self-indulgence, this cake is as stunning to look at as it is delicious to eat. Let’s dive into the ingredients that make this masterpiece possible!

The Ingredient List

• 200g (1 cup) All-Purpose Flour: The foundation of our cake, providing structure and a tender crumb. Be sure to use a good quality all-purpose flour and have a little extra on hand for dusting the pan.
• 150g (3/4 cup) Finely Ground Pistachios: These add a beautiful green hue and a distinct, nutty flavor that is central to this cake. Ensure they are finely ground to blend seamlessly into the batter.
• 2 tsp (8g) Baking Powder: Our leavening agent, responsible for giving the cake a light and airy texture. Use fresh baking powder for optimal results.
• ½ tsp (2g) Ground Cardamom (for batter): Cardamom lends a warm, aromatic spice that beautifully complements the rose and pistachio. Freshly ground cardamom is always best for maximum flavor.
• ¼ tsp (1g) Salt: Enhances the sweetness and balances the flavors of the cake. A pinch of salt is crucial for a well-rounded taste.
• 120g (½ cup) Unsalted Butter, Softened: Provides richness and tenderness. Make sure the butter is properly softened – not melted – for easy creaming with the sugar.
• 200g (1 cup) Granulated Sugar: Sweetens the cake and contributes to its moist texture.
• 3 Large Eggs, Room Temperature: Bind the ingredients together and add richness. Room temperature eggs emulsify better, resulting in a smoother batter.
• 120ml (½ cup) Whole Milk, Room Temperature: Adds moisture and helps create a tender crumb. Using room temperature milk ensures it incorporates easily into the batter.
• 1 tbsp (15ml) Rose Water (for batter): The star floral ingredient! Rose water imparts a delicate, fragrant aroma and flavor. Use culinary-grade rose water for the best results.
• 100g (1 cup) Almond Flour (for marzipan): Forms the base of our marzipan, providing a nutty flavor and smooth texture.
• 100g (¾ cup) Powdered Sugar (for marzipan): Sweetens the marzipan and helps create a pliable dough.
• 2 tbsp (30ml) Rose Water (for marzipan): Intensifies the rose flavor in the marzipan swirl.
• 30g (¼ cup) Finely Ground Pistachios (for marzipan): Adds a subtle pistachio flavor and a beautiful speckled appearance to the marzipan.
• 30g (2 tbsp) Honey (for glaze): Provides a natural sweetness and a lovely golden sheen to the glaze.
• 1 tsp (5ml) Fresh Lemon Juice (for glaze): Adds a touch of brightness and acidity to balance the sweetness of the honey.
• 1 tbsp (15ml) Rose Water (for glaze): Enhances the floral aroma and flavor of the glaze.
• ½ tsp (2g) Ground Cardamom (for glaze): Complements the cardamom in the cake and adds a warm spice note to the glaze.
• 50g (⅓ cup) Toasted Pistachio Shards (for garnish): Adds a delightful crunch and visual appeal. Toasting the pistachios enhances their flavor.

Substitutions & Considerations

While this recipe is designed for a specific flavor profile, a few substitutions can be made if needed. If you don’t have almond flour, you can use an equal amount of all-purpose flour for the marzipan, though the flavor will be slightly different. Similarly, if you can’t find rose water, a very small amount of rose extract (start with ¼ tsp) can be used, but be cautious as it’s more concentrated. For a gluten-free version, explore using a high-quality gluten-free all-purpose flour blend, but be aware that the texture may vary slightly.

Detailed Baking Instructions: A Step-by-Step Guide

1. Preheat and Prepare the Pan: Begin by preheating your oven to 175°C (350°F). This ensures even baking. Thoroughly grease a 23cm (9-inch) round cake pan with butter or baking spray. Lining the bottom with parchment paper is crucial; it prevents sticking and allows for easy removal of the cake.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, finely ground pistachios (150g), baking powder, ½ tsp of ground cardamom, and salt. Whisking ensures these ingredients are evenly distributed, which is vital for a consistent texture. Setting this mixture aside prevents overmixing later.
3. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar using an electric mixer. Beat on medium-high speed for 3-4 minutes, until the mixture is light and fluffy. This process incorporates air, creating a tender crumb.
4. Add Eggs and Wet Ingredients: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition. This ensures each egg is fully emulsified into the mixture. Then, stir in the room temperature milk and 1 tablespoon of rose water. Room temperature ingredients blend more easily and create a smoother batter.
5. Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients. Use a spatula and gently fold until *just* combined. Be careful not to overmix, as this can develop the gluten in the flour, resulting in a tough cake. The batter will be thick and fragrant – this is normal.
6. Prepare the Marzipan Ribbon: In a small bowl, combine the almond flour, powdered sugar, 2 tablespoons of rose water, and 30g of finely ground pistachios. Mix until a smooth, pliable dough forms. The dough should hold its shape without being sticky. Shape the dough into a thin log, about 1cm thick. Wrap tightly in cling film and chill in the refrigerator for at least 15 minutes. Chilling firms up the marzipan, making it easier to cut.
7. Incorporate the Marzipan: Unwrap the chilled marzipan log. Using a sharp knife, carefully cut it into a long ribbon. Gently fold the marzipan ribbon into the cake batter, creating visible swirls. Avoid overmixing; you want distinct ribbons of marzipan, not a homogenous mixture.
8. Bake the Cake: Pour the batter into the prepared cake pan and spread it evenly with a spatula. Bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Start checking for doneness at 30 minutes.
9. Prepare the Glaze: While the cake is baking, prepare the glaze. In a small saucepan, whisk together the honey, lemon juice, 1 tablespoon of rose water, and ½ teaspoon of ground cardamom. Heat over low heat for about 2 minutes, stirring constantly, until the glaze is just shimmering. Remove from heat.
10. Glaze and Cool: Once the cake is out of the oven and still warm in the pan, immediately drizzle the honey-rose-cardamom glaze evenly over the top. Allow the glaze to soak into the surface. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
11. Garnish and Serve: To serve, place a generous wedge of cake on a plate. Drizzle a thin line of any remaining glaze across the plate. Scatter toasted pistachio shards over the cake and around the edge for added texture and visual appeal. Serve slightly warm or at room temperature.

The Significance of Rose and Cardamom

The combination of rose, cardamom, and pistachio is a classic in Middle Eastern and South Asian desserts. Rose water imparts a delicate floral aroma and flavor, while cardamom adds a warm, slightly citrusy spice. These flavors complement the richness of the pistachios beautifully, creating a harmonious and sophisticated taste profile. This isn’t just about flavor; these ingredients have been used for centuries in traditional medicine and are believed to have calming and digestive properties.

Marzipan: A Touch of Almond Elegance

The marzipan swirl isn’t merely decorative; it adds a delightful almond flavor and a chewy texture that contrasts beautifully with the soft cake. Marzipan, traditionally made from almonds and sugar, provides a subtle sweetness and a luxurious mouthfeel. The pistachios incorporated into the marzipan enhance the overall nutty flavor of the cake.

Tips for Perfectly Toasted Pistachios

Toasting the pistachios before using them as a garnish intensifies their flavor and adds a satisfying crunch. Spread the pistachios in a single layer on a baking sheet and toast in a preheated oven at 175°C (350°F) for 5-7 minutes, or until fragrant and lightly golden. Watch them carefully, as they can burn quickly. Alternatively, you can toast them in a dry skillet over medium heat, stirring frequently.

Storing Your Pistachio Rose Cardamom Cake

This cake is best enjoyed within 2-3 days. Store it in an airtight container at room temperature. If you live in a humid climate, you may want to store it in the refrigerator to prevent it from becoming soggy. The flavors will actually meld and deepen over time, making it even more delicious!

Frequently Asked Questions

Can I use pre-ground cardamom?

Yes, you can use pre-ground cardamom, but freshly ground cardamom will have a more potent and aromatic flavor. If using pre-ground, ensure it’s relatively fresh.

Can I substitute almond extract for rose water?

While almond extract can add a nutty flavor, it won’t replicate the floral aroma of rose water. Rose water is a key component of this recipe, so it’s highly recommended to use it if possible.

Can I make this cake gluten-free?

You can try substituting the all-purpose flour with a gluten-free flour blend, but the texture may be slightly different. Look for a blend that contains xanthan gum for best results.

This Pistachio Rose Cardamom Cake with Marzipan Swirl is a truly special dessert, perfect for celebrations or simply indulging in a moment of sweet bliss. Don’t forget to save this recipe to Pinterest for later inspiration!

pistachio rose cardamom cake recipe

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• Author: Jusmira Rayne
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Diet: General

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Description

This Pistachio Rose Cardamom Cake is a delightful dessert featuring floral rose water and cardamom flavors complemented by rich pistachios and a homemade marzipan swirl. It’s perfect for special occasions or a luxurious treat.

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Ingredients

Scale 1x2x3x

• 200g (1 cup) All-Purpose Flour: Provides structure and a tender crumb.
• 150g (3/4 cup) Finely Ground Pistachios: Adds nutty flavor and a green hue.
• 2 tsp (8g) Baking Powder: Leavens the cake for a light texture.
• ½ tsp (2g) Ground Cardamom: Adds warm, aromatic spice.
• ¼ tsp (1g) Salt: Enhances sweetness and balances flavors.
• 120g (½ cup) Unsalted Butter, Softened: Provides richness and tenderness.
• 200g (1 cup) Granulated Sugar: Sweetens and adds moisture.
• 3 Large Eggs, Room Temperature: Binds ingredients and adds richness.
• 120ml (½ cup) Whole Milk, Room Temperature: Adds moisture and tenderness.
• 1 tbsp (15ml) Rose Water: Imparts a delicate floral aroma.
• 100g (1 cup) Almond Flour: Forms the base of the marzipan.
• 100g (¾ cup) Powdered Sugar: Sweetens the marzipan.
• 2 tbsp (30ml) Rose Water: Intensifies rose flavor in marzipan.
• 30g (¼ cup) Finely Ground Pistachios: Adds flavor and appearance to marzipan.
• 30g (2 tbsp) Honey: Sweetens the glaze.
• 1 tsp (5ml) Fresh Lemon Juice: Adds brightness to the glaze.
• 1 tbsp (15ml) Rose Water: Enhances glaze aroma.
• ½ tsp (2g) Ground Cardamom: Complements cake and glaze spice.
• 50g (⅓ cup) Toasted Pistachio Shards: Adds crunch and visual appeal.

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Instructions

1. Preheat & Prepare: Preheat oven to 175°C (350°F) and grease/line a 23cm (9-inch) cake pan.
2. Combine Dry: Whisk flour, pistachios, baking powder, cardamom, and salt.
3. Cream Butter & Sugar: Cream butter and sugar until light and fluffy.
4. Add Eggs & Milk: Beat in eggs one at a time, then stir in milk and rose water.
5. Combine Wet & Dry: Gently fold dry ingredients into wet ingredients.
6. Make Marzipan: Combine almond flour, powdered sugar, rose water, and pistachios for marzipan.
7. Swirl Marzipan: Cut marzipan into a ribbon and fold into batter.
8. Bake: Pour into pan and bake for 30-35 minutes.
9. Make Glaze: Whisk honey, lemon juice, rose water, and cardamom.
10. Glaze & Cool: Drizzle glaze over warm cake and cool.
11. Garnish & Serve: Garnish with pistachio shards and serve.

Notes

For best results, use room temperature ingredients and avoid overmixing the batter. Toasting pistachios enhances their flavor.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern/South Asian

Nutrition

• Serving Size: 1 slice
• Calories: 350 kcal
• Sugar: 30 g
• Sodium: 150 mg
• Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 80 mg

Keywords: cake,pistachio,rose,cardamom,marzipan,dessert,floral,nutty,baking