Pistachio, Rose & Cardamom Cake With Raspberry Rose Jam
Pistachio, Rose & Cardamom Cake With Raspberry Rose Jam is a luxurious dessert that combines rich nutty flavors with delicate floral notes. This moist cake, layered with vibrant raspberry rose jam, makes an exquisite centerpiece for any occasion, from weddings to intimate tea parties. Easy to prepare yet impressive, this delightful treat will enchant your guests and satisfy your sweet cravings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Makes about 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
Scale
- 1 cup shelled pistachios
- 1 ½ cups all-purpose flour
- 1 tsp cardamom powder
- 1 cup granulated sugar
- 3 large eggs
- ½ cup unsalted butter, softened
- 2 tbsp rose water
- 1 tsp baking powder
- 2 cups fresh raspberries
- 1 cup granulated sugar
- 1 tbsp fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease two round cake pans and line them with parchment paper.
- In a bowl, whisk together flour, baking powder, cardamom powder, and crushed pistachios.
- In another bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time and gently stir in rose water.
- Gradually incorporate the dry ingredients into the wet mixture until fully combined.
- Pour batter into prepared pans and bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- Allow cooling slightly before removing from pans. Drizzle with raspberry rose jam before serving.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 300
- Sugar: 24g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg