Description

This Pistachio Cardamom Rose Loaf is a fragrant, nutty, and delicately spiced cake infused with the warm aroma of cardamom and floral notes of rose. With a soft, buttery crumb and a pistachio crunch, this elegant loaf is perfect for afternoon tea, brunch, or a special treat!

Ingredients

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For the Loaf:

1 1/2 cups (190g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cardamom
1/2 cup (115g) unsalted butter (softened)
3/4 cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 tsp rose water (adjust to taste)
1/2 cup (120ml) whole milk or yogurt
1/2 cup (70g) shelled unsalted pistachios (finely chopped)

For the Glaze:

1/2 cup (60g) powdered sugar
1–2 tbsp milk or rose water
1/4 tsp cardamom (optional)
2 tbsp crushed pistachios (for garnish)
1 tbsp dried rose petals (for garnish)

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Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C).
Grease and line a 9×5-inch loaf pan with parchment paper.

2. Mix Dry Ingredients

In a bowl, whisk together flour, baking powder, baking soda, salt, and cardamom.

3. Cream Butter & Sugar

In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well. Stir in vanilla and rose water.

4. Combine & Fold

Alternately add the dry ingredients and milk (or yogurt) to the butter mixture, mixing until just combined.
Gently fold in the chopped pistachios.

5. Bake the Loaf

Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack.

6. Make the Glaze & Decorate

Whisk together powdered sugar, milk (or rose water), and cardamom until smooth.
Drizzle over the cooled loaf, then sprinkle with crushed pistachios and dried rose petals.

Notes

Adjust rose water to your preference; a little goes a long way!
Use Greek yogurt instead of milk for extra moisture.
Store at room temperature for 2 days, or refrigerate for up to 5 days.