Pistachio-Cardamom Bundt with Rosewater Glaze || @notentirelyaverage

notentirelyaverage Pistachio-Cardamom Bundt with Rosewater Glaze View my profile

Get App This showstopper marries the subtle flavors of cardamom, pistachio, and rosewater in one bake. @notentirelyaverage on

Get App Moist and dense, this cake is not only pretty, but also aromatic and will feed many. @notentirelyaverage on

Get App Begin by buttering and flouring a pretty Bundt pan with a pastry brush. 1 @notentirelyaverage on

Get App To preserve your good pans, always butter, NEVER coat with cooking spray. @notentirelyaverage on

Get App Prepare the dry ingredients by mixing the flour and ground pistachios and spices together. 2 @notentirelyaverage on

Get App After creaming the butter and sugar, beat in the eggs one at a time. 3 @notentirelyaverage on

Get App Make certain to beat well after each addition. @notentirelyaverage on

Get App After combining the dry with the wet ingredients, scrape the batter into the prepared Bundt. 4 @notentirelyaverage on

Get App Don’t forget to smooth out the batter. @notentirelyaverage on

Get App Bake the cake for 45 to 50 minutes before cooling. Prepare the rosewater glaze. 5 @notentirelyaverage on

Get App Drizzle the rosewater glaze over the cooled cake. Sprinkle with additional chopped pistachios. 6 @notentirelyaverage on

Get App This is the PERFECT ending to a heavier meal, as it’s delicate and not overly sweet. @notentirelyaverage on

Get App Depending on the style of Bundt you use, this cake can be as simple or as fancy as you make it. @notentirelyaverage on

Get App Pistachio-Cardamom Bundt with Rosewater Glaze @notentirelyaverage on

Get App Get this great recipe, a link to the Bundt pan I am using, and much more at Not Entirely Average. @notentirelyaverage on

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