Description
This Pistachio Cardamom Rose Loaf is a fragrant and elegant Middle Eastern-inspired dessert, combining the nutty crunch of pistachios with aromatic cardamom and delicate rose water. Perfect for an afternoon tea, this moist and flavorful loaf is adorned with a rose-infused glaze, edible rose petals, and fresh mint leaves, making it as beautiful as it is delicious.
Ingredients
Scale
For the Loaf
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cardamom
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon rose water
- ½ cup whole milk or yogurt
- ½ cup finely chopped pistachios, plus extra for garnish
For the Glaze
- ½ cup powdered sugar
- 1–2 tablespoons rose water or milk
- 1 teaspoon honey (optional)
For Garnish
- Chopped pistachios
- Edible dried rose petals or buds
- Fresh mint leaves
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly with butter or nonstick spray to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground cardamom until well mixed for even flavor distribution.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream the softened unsalted butter and granulated sugar together until the mixture becomes light in color and fluffy in texture.
- Add Eggs and Flavorings: Incorporate the eggs one at a time into the creamed butter and sugar, mixing well after each addition to ensure a smooth batter. Stir in the vanilla extract and rose water for the floral aroma.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, alternating with whole milk or yogurt, starting and ending with the dry ingredients. Mix just until all ingredients are combined to avoid overmixing and developing gluten.
- Fold in Pistachios: Gently fold in the finely chopped pistachios with a spatula, distributing them evenly throughout the batter.
- Bake the Loaf: Pour the prepared batter into the greased loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Loaf: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before glazing.
- Prepare the Glaze: Whisk powdered sugar with 1 to 2 tablespoons of rose water or milk until smooth and well combined. Optionally, stir in honey for added sweetness.
- Glaze and Garnish: Drizzle the glaze over the cooled loaf. Decorate the top with additional chopped pistachios, edible dried rose petals or buds, and fresh mint leaves to create an inviting presentation.
Notes
- Adjust the amount of rose water based on your preference; start with less if you desire a subtler floral taste.
- This loaf pairs beautifully with a warm cup of tea, making it ideal for afternoon gatherings.
- The loaf can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
- Use whole milk or yogurt interchangeably to add moisture and slight tang to the loaf.
