Pistachio & Rose Cake
Festive and indulgent cake, with floral and warm flavours.
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
Ensure all the ingredients are at room temperature.
Use an oven thermometer to check if the oven is preheated at the desired temperature, unless there is an temp indicator feature available in your oven.