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gorgeous photo of Pistachio-Cardamom Bundt with Rosewater Glaze

Pistachio-Cardamom Bundt with Rosewater Glaze

Jenny from Not Entirely Average
Pistachio-Cardamom Bundt with Rosewater Glaze just might be the reason for celebration in the first place.
3.80 from 5 votes
Prep Time 30 mins
Cook Time 45 mins
Resting Time 30 mins
Total Time 1 hr 45 mins
Course Dessert
Cuisine Middle Eastern
Servings 12 servings
Calories 430 kcal


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    Ingredients for Pistachio-Cardamom Bundt with Rosewater Glaze

      for the cake

      • 1 cup unsalted butter at room temperature, plus more for pan
      • 2 1/4 cups all-purpose flour plus more for pan
      • 1 cup pistachios shelled, unsalted
      • 1 teaspoon salt
      • 1 teaspoon baking powder
      • 1/2 teaspoon baking soda
      • 1/2 teaspoon cardamom ground
      • 1 1/2 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
      • 1/4 teaspoon rosewater ** I have upped this for my cakes to 1/2 teaspoon
      • 1/4 cup pistachios shelled unsalted, finely chopped
      • 3 tablespoons rose petals dried, organic and consumer grade


      The Method

        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.


        Serving: 1servingCalories: 430kcalCarbohydrates: 59gProtein: 8gFat: 24gSaturated Fat: 11gCholesterol: 105mgSodium: 324mgPotassium: 216mgFiber: 2gSugar: 27gVitamin A: 666IUVitamin C: 1mgCalcium: 78mgIron: 2mg
        Keyword bake, Bundt, buttermilk, cake, pistachio, spice cake