Pistachio-Cardamom Bundt with Rosewater Glaze
Pistachio-Cardamom Bundt with Rosewater Glaze just might be the reason for celebration in the first place.
Servings: 12 servings
Equipment
- 12 cup Bundt pan
Ingredients
for the cake
- 1 cup unsalted butter at room temperature, plus more for pan
- 2 ¼ cups all-purpose flour plus more for pan
- 1 cup pistachios shelled, unsalted
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cardamom ground
- 1 ½ cups sugar
- 4 large eggs at room temperature
- 1 cup buttermilk at room temperature
for the glaze
- 1 cups confectioners’ sugar sifted
- 3 tablespoons milk
- ¼ teaspoon rosewater ** I have upped this for my cakes to 1/2 teaspoon
- ¼ cup pistachios shelled unsalted, finely chopped
- 3 tablespoons rose petals dried, organic and consumer grade
Instructions
for the cake
- Arrange rack in middle of oven. Preheat oven to 350°F. Using a pastry brush, butter a 12-cup Bundt pan; dust with flour, tapping out any excess.
- In a food processor, pulse 1 cup pistachios until finely ground. In a medium bowl, whisk ground pistachios, flour, salt, baking powder, baking soda and cardamom.
- With an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, about 3 minutes, scraping down sides of bowl as needed. Add eggs, 1 at a time, beating well after each addition. Reduce speed to low; add flour mixture in 2 batches, alternating with buttermilk.
- Pour batter into prepared pan. Bake 45–50 minutes or until cake springs back to touch and a cake tester inserted comes out clean. Transfer pan to a wire rack set over a baking sheet or a piece of parchment paper; cool 30 minutes. Turn out cake onto rack; cool completely.
for the glaze
- In a medium bowl, whisk confectioners’ sugar, milk and rose water until smooth. (For more opaque glaze, use less milk; for thinner glaze, use a bit more.) Transfer glaze to a measuring cup; pour over top of cake in a circular motion. Sprinkle with finely chopped pistachios and rose petals. Let set 30 minutes.
Nutrition
Serving: 1serving | Calories: 430kcal | Carbohydrates: 59g | Protein: 8g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 105mg | Sodium: 324mg | Potassium: 216mg | Fiber: 2g | Sugar: 27g | Vitamin A: 666IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 2mg