Heavenly cardamom, pistachio & rosewater bundt cake


This bundtcake is a fragrant beauty; the combination of the sweet cardamom, rosewater and subtlety of pistachio is heavenly. The texture is more like that of a poundcake; rich, heavy and velvety. I added a little pandan leaf extract (a plant widely used in tropical southeast Asian cooking) to give it a little more green colour. If you want you can substitute this for a drop of green food colouring (natural if possible), or leave out altogether. Either way, this cake is impressive! Mmmmm….



1.5 cups all-purpose flour
3/4 cup almond meal (or you can use finely ground pistachios here)
3/4 cup roughly ground pistachios (plus extra for garnish)
1.5 rounded tsp ground cardamom
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup plain yoghurt
1 drop (no more!) pandan leaf essence or green food colouring
1 tsp vanilla bean paste
170 g unsalted butter, softened
1.5 cups sugar
3 large eggs

for the glaze, mix together:
2/3 cups confectioner’s sugar, sifted
1/2 tsp ground cardamom
1/2 tsp vanilla paste
1 tsp lemon juice
1 tsp rosewater
water – enought to make a paste

  1. Method:
    Preheat oven to 170 degrees, bake setting. Grease a bundt tin with oil or butter and then dust with almond meal to create a good non-stick layer.
  2. Mix the first 7 dry ingredients together in a bowl and set aside.
  3. Cream the butter and sugar together until light and fluffy.
  4. Add in the eggs, one at a time, and blend until smooth.
  5. Mix the yoghurt, pandan leaf extract (if using) and vanilla paste together in a bowl or measuring cup.
  6. Add the dry ingredients alternately with the wet to the butter and sugar.  Begin and end with the dry ingredients, beating just until blended with each addition.
  7. Turn the batter into the greased tin.
  8. Bake for about 55 minutes in the centre of the oven. Test to check it is cooked by inserting a toothpick or skewer into the thickest part of the cake. It should come out clean. The cake should be risen and slightly golden on the top.
  9. Cool in the tin, then invert when completely cold onto a plate.
  10. To make the glaze, mix all ingredients together in a bowl. The glaze should be thick like liquid clover honey, but still be able to run slowly off a spoon. If the glaze is too thin, you will find that it just runs completely off the side of the cake – you can add more icing sugar to thicken it if this is the case.
  11. Glaze the cake when it is completely cool.  Dust with crushed pistachio nuts and dried flowers while the icing is still wet.

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