Description
This Pistachio Cardamom Rose Loaf is a fragrant and flavorful Middle Eastern-inspired dessert perfect for teatime or a sweet snack. The loaf combines the nutty crunch of finely chopped pistachios with warm cardamom and a subtle hint of rose water, baked into a moist, tender cake. An optional rose glaze and rose petal toppings add an elegant touch to this vegetarian treat.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup shelled pistachios, finely chopped
- 1 teaspoon ground cardamom
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon rose water
- ½ cup whole milk or plain yogurt
Optional Glaze
- ½ cup powdered sugar
- 1–2 teaspoons rose water or milk
Optional Toppings
- Chopped pistachios
- Dried edible rose petals
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F (175°C). Grease and line an 8×4-inch loaf pan with parchment paper to prevent sticking and ensure easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, finely chopped pistachios, ground cardamom, baking powder, and salt until well combined to create an even distribution of flavors.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer for about 2–3 minutes until the mixture is light, fluffy, and pale in color, which helps with the loaf’s texture.
- Add eggs and flavorings: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to fully incorporate. Stir in the vanilla extract and rose water for fragrant flavor notes.
- Combine wet and dry ingredients: Add the dry ingredient mixture to the wet ingredients in two additions, alternating with the milk or yogurt. Mix gently after each addition just until combined to avoid overmixing, which can toughen the loaf.
- Pour batter and bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 45–55 minutes, or until a toothpick inserted into the center comes out clean, indicating the loaf is fully cooked.
- Cool the loaf: Allow the loaf to cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely. This helps maintain moisture and prevents sogginess.
- Prepare and add glaze (optional): For a decorative and flavorful finish, mix powdered sugar with rose water or milk until smooth. Drizzle the glaze over the cooled loaf and sprinkle with chopped pistachios or dried edible rose petals as desired.
Notes
- Rose water imparts a delicate floral fragrance; start with ½ teaspoon and adjust according to preference.
- Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate to extend shelf life.
- For a dairy-free variation, substitute butter with a vegan butter alternative and milk/yogurt with plant-based options.
- Ensure the pistachios are finely chopped to evenly distribute texture without overwhelming the bite.
