Easy Pistachio Cake Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist pistachio cake perfumed with cardamom and rosewater, topped with a cream frosting and edible rose petals. Delicate and exotic, this cake suits celebrations and special occasions.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- ½ cup olive oil
- ½ cup granulated sugar
- ½ cup yogurt (whole milk)
- 2 large eggs
- ½ teaspoon ground cardamom
- 1 ½ teaspoon rosewater
- 1 cup all-purpose flour
- ¼ cup pistachio powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup heavy whipping cream (very cold)
- 3 tablespoons powdered sugar
- 1 tablespoon pistachio butter (optional )
- 3 tablespoons pistachio powder
- 1 tablespoon slivered pistachios
- edible roses
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 165mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 200mg
- Calcium
- 60mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 165MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.