Rose Pistachio and Cardamom Loaf Cake (Eggless) Recipe
This elegant Rose Pistachio and Cardamom Loaf Cake is a fragrant, moist eggless treat perfect for teatime or special occasions. Infused with aromatic cardamom and delicate rose water, and studded with crunchy pistachios, this loaf cake combines unique flavors with a beautiful pink glaze and edible rose petal garnish for a stunning presentation.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern / Fusion
- Diet: Vegetarian
Ingredients
Cake Batter
- 150 g (½ cup + 3 tbsp) unsalted butter, at room temperature
- 230 g (1 cup + 2 tbsp) caster sugar
- 1 tsp vanilla extract
- 240 g (1 cup + 1 tbsp) plain yoghurt (Greek yoghurt recommended)
- 120 ml (½ cup) water
- 320 g (2¼ cups + 1 tbsp) plain (all purpose) flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- 0.5 tsp salt
- 2-4 tsp green cardamom powder (freshly ground preferred, use 1-2 tsp if fresh)
- 100 g (1 cup) pistachios, chopped
Glaze and Decoration
- 320 g (2¼ cups + 2 tbsp) icing (powdered) sugar
- 1 tsp rose water
- 2-4 tbsp milk
- Red or pink food colouring (optional, for glaze)
- Small handful pistachios, roughly chopped (for garnish)
- Edible rose petals (optional, for garnish)
Instructions
- Prepare the Tin and Oven: Line your loaf tin with parchment paper or use a loaf tin liner, greasing if using parchment to help it stay in place. Preheat your oven to 160°C (320°F) while you prepare the batter.
- Mix Butter and Sugar: In a large bowl or stand mixer, beat the room temperature butter and caster sugar together until pale, fluffy, and fully combined. Add vanilla extract and mix briefly to incorporate.
- Add Yogurt and Water: In a separate small bowl, combine the plain yoghurt and water. Pour this mixture into the butter-sugar mix and beat well. The batter may look slightly split or curdled here, but it will come together later.
- Incorporate Dry Ingredients: Sift the plain flour, baking powder, bicarbonate of soda, salt, and green cardamom powder into the bowl with the wet ingredients. Beat well until fully combined.
- Fold in Pistachios: Gently fold the chopped pistachios into the batter to distribute evenly without overmixing.
- Bake the Cake: Pour the batter into your prepared loaf tin. Bake in the preheated oven for 60-75 minutes. Check at 60 minutes by gently shaking the tin; if the cake wobbles, bake for an additional 5 minutes. Use a wooden skewer or toothpick inserted into the center to check doneness — it should come out clean or with a few moist crumbs. Remove from oven and cool completely in the tin.
- Prepare the Rose Glaze: In a small bowl, stir together the icing sugar, rose water, and 2 tablespoons milk. Add more milk gradually to reach a smooth, pourable glaze consistency. Add red or pink food coloring if desired to tint the glaze.
- Decorate the Cake: Once the cake is fully cooled, pour the glaze evenly over the top, allowing it to drip over the edges. Let the glaze set for a few minutes, then garnish with roughly chopped pistachios and edible rose petals for a beautiful finishing touch.
Notes
- The cake is eggless, using yoghurt and baking soda for moisture and rise.
- Freshly ground cardamom powder enhances the flavor, but pre-ground can be used in smaller quantity.
- Using wooden skewers to test cake doneness is preferable to metal skewers which can affect the texture.
- The glaze consistency should be thick enough to coat but thin enough to drizzle.
- Edible rose petals are optional but add an elegant floral look.
