Pistachio Cake With Lemon, Cardamom, And Rose Water

Name: Pistachio Cake With Lemon, Cardamom, And Rose Water
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces (2 sticks) butter, slightly softened; 1 cup plus 1 tablespoon superfine sugar; 3 eggs; 1 cup finely ground salted pistachios; 1 cup almond meal; 1 Meyer lemon, zested and juiced; 1 teaspoon rose water; 1/2 cup plus 1 tablespoon all-purpose flour; 1 teaspoon cardamom (1/2 teaspoon if preferred); 2 tablespoons Meyer lemon juice; 1 cup confectioners' sugar

Servings: persons

8 ounces (2 sticks) butter, slightly softened
1 cup plus 1 tablespoon superfine sugar
3 eggs
1 cup finely ground salted pistachios
1 cup almond meal
1 Meyer lemon, zested and juiced
1 teaspoon rose water
1/2 cup plus 1 tablespoon all-purpose flour
1 teaspoon cardamom (1/2 teaspoon if preferred)
2 tablespoons Meyer lemon juice
1 cup confectioners' sugar

1
Butter an 8- or 9-inch round baking pan and line it with parchment paper. Preheat the oven to 350u00b0 F.
2
In a stand mixer fitted with a paddle attachment, cream the butter and the sugar until pale and fluffy, 3 to 5 minutes.
3
Add the eggs one at a time, beating after each addition. Add the ground pistachios and almond meal and mix to combine. Add the lemon juice, lemon zest, and rose water and mix well.
4
Whisk the flour and cardamom together in a small bowl. (If you have used unsalted pistachios, add 1/2 teaspoon of salt at this stage.) Then use a rubber spatula to gently fold this dry mixture into the wet butter and egg mixture. Be careful not to overmix.
5
Transfer the mixture into the prepared cake pan, spread it out evenly, then bake for 40 minutes. Tent the top of the cake with aluminum foil and bake for another 10 minutes, or until the sides are starting to brown, a toothpick inserted into the center of the cake comes out clean, and the cake is no longer wet-looking or sticky. Allow the cake to cool completely in the pan for several minutes, then transfer to a wire rack to cool completely.
6
To make the icing, whisk together the lemon juice and confectioners' sugar. Pour this over the cooled cake, then wait for at least 30 minutes for the icing to set before slicing and serving.

1312

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces (2 sticks) butter, slightly softened, 1 cup plus 1 tablespoon superfine sugar, 3 eggs, 1 cup finely ground salted pistachios, and more.

Yes, Pistachio Cake With Lemon, Cardamom, And Rose Water falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!