Cardamom, Rose and Pistachio Cake

The batter for this cake is made with yoghurt and like most sweet and savoury dishes in Indian cooking; yoghurt keeps the cake fresh and also gives it a tangy flavour. I’m no expert at baking and this is the only recipe I’ve been using to bake a cake from a very young age. Also its one that always is a hit with friends and family.

For me this recipe is everything I love! You could say a Gulab Jamun in cake form really, with all the goodness of cardamom and crushed pistachio while steeping in a floral sticky syrup. Make a little extra syrup so the cake is not too dry and you can let it soak in the syrup overnight making it delicious and keeping it moist for a few days. Serve with chai or coffee for a sunny summer afternoon.


  1. Preheat the oven to 180C/ 350F/ Gas Mark 4. Line a 22cm cake tin with greaseproof paper.In a mixing bowl sift the almond, sugar, flour, cardamom powder and baking powder

  2. Separately whisk the oil, egg and yoghurt together. Add this mix to the dry ingredients until you have a smooth thick batter. Add a few of the chopped pistachios to this batter leaving the rest for garnish

  3. Pour the mix in the lined cake tin and bake for 45minutes or until a skewer inserted in the middle comes out clean. Cool slightly until you make the syrup

  4. In a sauce pan heat the water and add the sugar and the cardamom pods. Mix and dissolve the sugar simmering on a low heat for 4-5minutes. Turn the heat off. This syrup will thicken as it cools. Add the rose water and mix

  5. Using a skewer make a few holes evenly over the cake, sit it over a plate and while its still warm pour the syrup over it. The cake will absorb the remaining syrup as it soaks up the residual from the plate. Garnish with more pistachio and dried rose petals. Serve with chai or coffee.

  • vasantib

    Hi there, I was reading through your recipe above and under Method, step 2 calls for whisking yogurt, oil and egg but the ingredient doesn’t have any eggs listed. Does the recipe have an egg or is there a typo in the method. Please advise. Thanks!

    • Maunika Gowardhan

      The recipe does have 1 egg listed. Please check the recipe as there is no typo!

  • Cathy Madore

    I made this cake last night for my family and it was AMAZING! My 20 year old literally stopped and covered her mouth, eyes wide, as she let the flavors sink in. She just kept nodding her head up and down… how is that for affirmation? Great recipe, thank you so much for sharing!

    • Maunika Gowardhan

      Hahaha! Love that:) A big hello her from us.

  • Shoestring Travel

    This is such a brilliant recipe… as soon as I saw it I have started collecting the raw materials to make thiscake… Hopefully this weekend I will be able to make it.

    • Maunika Gowardhan


  • Junaid Hafesji

    This is amazing recipe as soon as I saw today I actually made it and had all the ingredients, as soon as I finish making Cardamom, Rose and Pistachio Cake it tast really hummy and I had one slice it was very very nice.

    • Maunika Gowardhan

      Thank you:)

  • Dee

    Hi – can i use fine cardamon instead of the whole and can replace the
    egg with maybe oil to make it vegan? or what alternative binding
    ingrediant can i use? thanks

    • Maunika Gowardhan

      Add more ground almonds which will give it the texture and keep the batter intact. Yes whole cardamom pods have been ground to a fine powder.

  • Pippa

    Just checking if this is rose water or rose water essence? It looks incredible!

    • Maunika Gowardhan

      Rose Water!

  • Michelle

    Can I check that it’s 6-8 cardamom seeds not seeds from 6-8 cardamom pods?

    • Maunika Gowardhan

      6-8 green cardamom pods and use the seeds from these pods!


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