Ingredients

The following ingredients have 10 Servings
  • 2 sticks (1 cup) unsalted butter, at room temperature, plus more for pan
  • 2¼ cups unbleached all-purpose flour, plus more for pan
  • 1 cup shelled unsalted pistachios (preferably Sicilian)
  • 1 tsp kosher salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ground cardamom
  • 1½ cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 cup buttermilk, at room temperature
  • 2 cups confectioners’ sugar, sifted
  • 2–3 Tbsp milk
  • ¼ tsp rose water
  • ¼ cup shelled unsalted pistachios (preferably Sicilian), finely chopped
  • 3 Tbsp dried organic rose petals

Instruction

  • Cake Arrange rack in middle of oven. Preheat oven to 350°F. Using a pastry brush, butter a 12-cup Bundt pan; dust with flour, tapping out any excess. In a food processor, pulse 1 cup pistachios until finely ground. In a medium bowl, whisk ground pistachios, flour, salt, baking powder, baking soda and cardamom. With an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, about 3 minutes, scraping down sides of bowl as needed. Add eggs, 1 at a time, beating well after each addition. Reduce speed to low; add flour mixture in 2 batches, alternating with buttermilk. Pour batter into prepared pan. Bake 45–50 minutes or until cake springs back to touch and a cake tester inserted comes out clean. Transfer pan to a wire rack set over a baking sheet or a piece of parchment paper; cool 30 minutes. Turn out cake onto rack; cool completely. Glaze In a medium bowl, whisk confectioners’ sugar, milk and rose water until smooth. (For more opaque glaze, use less milk; for thinner glaze, use a bit more.) Transfer glaze to a measuring cup; pour over top of cake in a circular motion. Sprinkle with finely chopped pistachios and rose petals. Let set 30 minutes.