Easy and Delicious Pistachio Cake

It’s no secret how much I love rosewater and cardamom—two ingredients that have been treasured for centuries in Indian, Persian, and Turkish cuisines. These flavours remind me of home and tradition because of my Indian roots, and they also carry the rich history of cultural exchanges. This Pistachio cake, with the warm, aromatic taste of cardamom and the light floral touch of rosewater, is a perfect way to celebrate these timeless flavours. Inspired by the Persian Love Cake recipe, this cake is a treat that will take you to a world of fragrant indulgence. You can watch the video on my YouTube channel for a complete step-by-step.

This Pistachio Cake is a simple one-bowl dessert that’s incredibly easy to make. I’d say it’s as easy as pie, but it’s actually much easier than pie. Pie can be tricky to get just right! This pistachio cake is made with freshly ground pistachios, with no artificial colouring, pistachio pudding, or cake mix. To get the lovely green hue, I peeled as much of the roasted pistachio skin as I could. Since pistachios can be quite expensive, I buy a large bag of unsalted roasted pistachios at a reasonable price from Costco.

To finely grind your pistachios, simply place them in a food processor or a chopper fitted with the blade attachment and run it until they break down into a coarse meal. It’s okay if there are still a few larger pieces.

As for the flavouring, this cake features rosewater and cardamom. Both of these ingredients are available in Indian and Middle Eastern grocery stores, as well as online. A small bottle of rosewater can last over a year, and it’s definitely a flavour you might get addicted to! Cardamom, on the other hand, is an expensive spice. I’d recommend buying a larger bottle or sachet, as the pods can last up to a year if stored in an airtight container in a cool, dark place (like your pantry or cupboard). The Costco in our area has started carrying large bottles of cardamom, which is great because we use it in both sweet and savoury dishes. It’s definitely worth adding both of these items to your pantry.

The pistachio cake bakes up thick and tall in an 8-inch pan, with a tender crumb. The exterior becomes golden and slightly crunchy. The cake itself isn’t overly sweet, so I chose to pair it with a cream cheese frosting, which turned out beautifully. To be honest, I generally avoid frosting cakes, but I made an exception for the aesthetic appeal of the photos—complete with dry rose petals and pistachios. I tend to use less sugar in all my cakes, so the frosting felt a bit less guilty, and we enjoyed it wholeheartedly!

If you love cardamom and rose-flavoured desserts, I’m certain you’ll be a huge fan of this exotic cake! It’s perfect for special occasions like Valentine’s Day or Mother’s Day, or whenever you’re craving something special to brighten your day.

Bringing this pistachio cake to Angie’s Linky party @ Fiesta Friday.