Description
This incredible Pistachio And Rose Olive Oil Cake is made with ground pistachios, rose water and cardamom and is finish with a rose scented glaze! It's unbelievably delicious and SO moist!
Ingredients
Pistachio and Rose Olive Oil Cake
- 1 Cup (200g) Light or Extra-Virgin Olive Oil
- 1 1/4 cups (250g) White Sugar
- 3 Whole Large Eggs, room temp
- 1 to 2 Teaspoons Rose Water (or to taste)
- 3/4 Cup (170g) Low-Fat Buttermilk, room temp
- 2 Cups (240g) All-Purpose Flour
- 2 Teaspoons Baking Powder
- 1 1/2 Teaspoons Cardamon
- 1/2 Teaspoon Salt
- 1 Cup (120g) Shelled Roasted or Raw Pistachios (measured before grinding)
Rose Glaze
- 1 Cup (113g) Powdered Sugar
- 1 to 2 Tablespoons Milk
- 1 Teaspoon Rose Water (or to taste)
Instructions
- Preheat Oven - Set a rack in the center of the oven and preheat to it 350ºF (180ºC). Spray a 10-Cup Bundt pan, such as Baker's Joy and set aside.
- Grind Pistachios - Finely pulse pistachios in a food processor fitted with an “S” blade. Do not over pulse, as it can turn into a paste.
- Combine Dry Ingredients - In a medium sized bowl, sift together the flour, baking powder, cardamom and salt and set aside.
- Combine Wet Ingredients - With a hand or stand mixer fitted with a paddle attachment, mix together the olive oil, white sugar and eggs on medium speed for 2 to 3 minutes. Scrape the sides and bottom of the bowl as needed. Then add rosewater and mix for 30 seconds.
- Alternate Dry & Wet - Next, add half of the dry ingredients and mix on the lowest speed until nearly combined. Followed by all of the buttermilk, mixing on low until just combined. Finally, end with the rest of the dry ingredients and mix until just combined.
- Add Pistachios - Finally, gently fold the ground pistachios into the batter. Do not overmix.
- Bake - Transfer the batter to your prepared Bundt pan and bake for about 40 Minutes or until a toothpick inserted into the center of the cake comes out clean. Do not overbake!
- Cool - Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Make Rose Glaze - Once the cake is cooled, make your glaze. Whisk together powdered sugar, 1 teaspoons of rose water (or to taste) and 1 tablespoon of milk. For a thinner glaze, add more milk as needed. If the glaze is too thin, add a bit more powdered sugar.
- Serve - Drizzle glaze on top of the cake. Serve and enjoy!!
Notes
Rose Water - If you do not want a strong rose flavor to the cake, you can use less. Alternatively, if you do not like rose flavored desserts, you can substitute with 2 to 3 teaspoons of vanilla extract.
Storage - Store in an airtight container at room temperature for up to 4 days or 1 week in the fridge. Allow to come to room temperature before serving.
- Prep Time: 15 Minutes
- Cook Time: 40 Minutes
