Description
A fluffy, aromatic cake infused with cardamom and cinnamon, topped with rose water syrup and pistachios.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cardamom
- ½ tsp ground cinnamon
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup plain yogurt
- 1 tsp vanilla extract
- ¼ cup pistachios, chopped (for garnish)
- ¼ cup rose water (for syrup)
Instructions
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cardamom, and cinnamon.
- In another bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the yogurt and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, combining until just blended.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the rose water syrup by heating the rose water and sugar together until dissolved.
- Once cooled, drizzle the rose water syrup over the cake and garnish with chopped pistachios.
- Slice and serve. Enjoy!
Notes
Avoid overmixing to prevent a dense cake. Use room temperature eggs and yogurt for a smoother batter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Persian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg