Description
A delightful dessert with moist texture, fragrant flavors of rose water and cardamom, topped with crunchy pistachios.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup plain yogurt
- 1/4 cup milk
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon rose water
- 1/4 teaspoon ground cardamom
- 1/4 cup crushed pistachios
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in yogurt, milk, rose water, and cardamom until combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top. Sprinkle crushed pistachios on top.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
Try adding orange or lemon zest for a citrus twist, or substitute yogurt with sour cream for a tangy flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Persian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg