Pistachio-Cardamom Bundt with Rosewater Glaze
This showstopper marries the subtle flavors of cardamom, pistachio, and rosewater in one bake.
Moist and dense, this cake is not only pretty, but also aromatic and will feed many.
Begin by buttering and flouring a pretty Bundt pan with a pastry brush.
To preserve your good pans, always butter, NEVER coat with cooking spray.
Prepare the dry ingredients by mixing the flour and ground pistachios and spices together.
After creaming the butter and sugar, beat in the eggs one at a time.
Make certain to beat well after each addition.
After combining the dry with the wet ingredients, scrape the batter into the prepared Bundt.
Don’t forget to smooth out the batter.
Bake the cake for 45 to 50 minutes before cooling. Prepare the rosewater glaze.
Drizzle the rosewater glaze over the cooled cake. Sprinkle with additional chopped pistachios.
This is the PERFECT ending to a heavier meal, as it’s delicate and not overly sweet.
Depending on the style of Bundt you use, this cake can be as simple or as fancy as you make it.
Pistachio-Cardamom Bundt with Rosewater Glaze
Get this great recipe, a link to the Bundt pan I am using, and much more at Not Entirely Average.
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