This recipe is recipe based off one from Martha Stewart, although I strongly doubt she was intrinsically versed in Middle-Eastern baking. Pistachio is ever-present in Southern Italian baking, and rosewater to a certain degree, but most likely those are due to the influence of the Moors and Middle-Eastern traders.
The more I learn and read about baking and cooking, the more I believe it is important to be aware of ingredients and their origins and give credit where it is due. i.e. I can’t pretend I just “discovered” cardamom or these flavor combinations. Rather, I am already a pistachio lover and come by it honestly, but have really been enjoying baking new recipes and exploring cardamom in my desserts.
You will need:
- 1 cup unsalted pistachios
- 2 1/4 cup flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cardamom
- 2 sticks unsalted butter, softened to room temperature
- 1 1/2 cup sugar
- 4 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 2 cups confectioner’s sugar
- 2-3 tbsp milk
- 1/4 tsp rose water
- Preheat oven to 350 degrees. Butter and flour a bundt pan. In a food processor, grind pistachios until finely ground.
- Prepare dry ingredients: Whisk pistachos, flour, salt, baking powder, baking soda, and cardamom in a bowl and set aside.
- Prepare wet ingredients: Beat butter and sugar until light and fluffy. Add eggs one at a time, beating well.
- Reduce mixer speed to low and add flour in two batches, alternating with buttermilk. Pour batter into pan and bake for 45-50 minutes.
- Cool cake pan on a a wire rack set over parchment paper. After 30 minutes, turn cake out onto rack and cool completely. While the cake is cooling, whisk confectioner’s sugar,milk and and rose water until smooth. Use milk to adjust desired consistency. Pour over the top of the cake.