Description
This Pistachio Cardamom Rose Loaf is a fragrant and moist dessert loaf inspired by Middle Eastern flavors. Infused with aromatic cardamom and delicate rose water, and studded with crunchy pistachios, this loaf offers a perfect balance of floral and nutty notes. It’s ideal for serving with tea or as a charming sweet treat.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cardamom
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup plain yogurt
- 1/4 cup milk
- 2 tablespoons rose water
Add-ins and Toppings
- 1/2 cup shelled pistachios, chopped
- 2 tablespoons pistachios for topping
- 1 tablespoon rose petals (optional, for garnish)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan to ensure the cake won’t stick during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cardamom. This creates the fragrant and leavening base for the loaf.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This step incorporates air, helping the loaf rise beautifully.
- Add Eggs and Flavorings: Add the eggs one at a time into the butter-sugar mixture, beating well after each addition to maintain a smooth texture. Then mix in the vanilla extract, plain yogurt, milk, and rose water until the batter is smooth and consistent.
- Combine Wet and Dry: Gently fold the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix as this can result in a dense loaf.
- Fold in Pistachios: Stir in the chopped pistachios evenly into the batter to add crunchy texture and nutty flavor.
- Fill Pan and Garnish: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining pistachios evenly over the surface and optionally top with rose petals for an elegant look.
- Bake: Bake in the preheated oven for 50 to 60 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool: Allow the loaf to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For an extra floral touch, drizzle a simple rose syrup over the cooled loaf for enhanced rose flavor and moisture.
- To add a nuttier texture, you can substitute up to 1/4 cup of all-purpose flour with almond flour.
- Store the loaf tightly wrapped at room temperature for up to 3 days or refrigerate for up to one week to maintain freshness.
