Eggless Pistachio & Rose Cake.
As the festive season is approaching, we all are looking for festive food options. Aren’t we?
With fingers crossed, I tried my version of cake with Indian flavours and when husband couldn’t stop relishing it I knew I have done justice to it. He said it’s addictive!!!
Well, this is an indulgent dessert and super impressive for festivals and special occasions when we expect guests at home. This one is sure a crowd pleaser! The cake is super fragrant with the floral and warm flavours and the sticky syrup makes it so more-ish.
How to make this cake?
Line 8 inch baking tin with parchment paper and pre heat the oven.. Mix together all dry ingredients like all purpose flour, almond flour, baking powder, cardamom powder and sugar, except pistachios. Whisk together wet ingredients like oil and curd. Add wet mix to the dry mix and gently fold into a batter. Then fold in the pistachios. Transfer the batter into the lined cake tin and bake in the middle rack for 40 mins or until the skewer comes clean. Transfer it to a cooling plate and let it cool.
Meanwhile make the syrup by heating water and sugar and cardamom pods for 3-4 mins until sugar gets dissolved. Switch off the flame and add rose water and essence. Let it cool for 5 mins. And then make small holes in cake with skewer or fork and pour in the syrup on top of it. Garnish with edible silver, pistachios and rose petals.
Exact measurements and process in the recipe card below.
Enjoy!
If you like this eggless pistachio and rose cake recipe, do leave me a comment below. You can also connect with me on my Instagram and Facebook handle.
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Pistachio & Rose Cake
Ingredients
- 1 Cup All purpose flour
- 2/3 Cup Almond flour
- 1 Cup Castor sugar
- 1 Tsp Cardamom powder
- 1 Tsp Baking powder
- 1.5 Cups Hung curd or Greek yogurt
- 2/3 Cup Neutral oil
- 1/4 Cup Chopped pistachios
Sticky syrup
- 1/2 Cup Water
- 1/2 Cup Sugar
- 1 Drop Rose essence
- 1 Tbsp Rose water
- 2-3 Pcs Cardamom pods
Instructions
- Line 8 inch baking tin with parchment paper and pre heat oven at 180 C.
- Mix together all dry ingredients except pistachios. Whisk together wet ingredients.
- Add wet mix to the dry mix and gently fold into a batter. Fold in the pistachios.
- Transfer the batter into the lined cake tin and bake in the middle rack for 40 mins or until the skewer comes clean.
- Transfer it to a cooling plate and let it cool.
- Meanwhile make the syrup by heating water and sugar and cardamom pods for 3-4 mins until sugar gets dissolved. Switch off the flame and add rose water and essence. Let it cool for 5 mins.
- Make small holes in cake with skewer or fork and pour in the syrup on top of it.
- Garnish with edible silver, pistachios and rose petals.Enjoy!
Notes
