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Persian Rose & Pistachio Mini Bundt Cakes

Moist, vibrant pink mini cakes flavored with rose water and cardamom, topped with a thick white glaze, crushed pistachios, and edible rose petals.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 mini bundts
Course: Dessert, Tea Time
Cuisine: American, Middle Eastern Fusion
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Rose Cardamom Cake
  • 2 cups all-purpose flour
  • 1 tsp ground cardamom
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.75 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup sour cream or greek yogurt
  • 1 tbsp rose water
  • 2-3 drops pink food coloring gel preferred
Glaze & Topping
  • 1.5 cups powdered sugar
  • 2 tbsp milk plus more if needed
  • 0.5 tsp rose water
  • 0.25 cup pistachios shelled, chopped
  • 2 tbsp dried rose petals culinary grade

Equipment

  • Mini Bundt Pan
  • Stand Mixer or Hand Mixer
  • Wire rack
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Generously grease and flour a mini bundt pan.
  2. Whisk flour, baking powder, baking soda, salt, and cardamom in a medium bowl.
  3. Cream butter and sugar until light and fluffy (approx 3-4 mins). Add eggs one at a time.
  4. Mix in sour cream, 1 tbsp rose water, and food coloring until combined.
  5. Fold in dry ingredients gently until just combined. Do not overmix.
  6. Fill bundt cavities 2/3 full. Bake 20-25 mins until a toothpick comes out clean.
  7. Cool in pan for 10 mins, then invert onto a wire rack to cool completely.
  8. Whisk glaze ingredients until thick and pourable. Drizzle over cakes and top with pistachios and rose petals.

Notes

Ensure rose petals are edible/culinary grade.