PistachioCardamom Bundt

Cake

2 sticks (1 cup) unsalted butter, room temperature, plus more for pan

2 ½ cups unbleached all-purpose

flour, plus more for pan

1 cup shelled unsalted pistachios,

preferably Sicilian

1 teaspoon baking powder ½ teaspoon baking soda 1 teaspoon kosher salt

½ teaspoon ground cardamom

1 ½ cups sugar

4 large eggs, room temperature 1 cup buttermilk, room

temperature

Glaze

2 cups confectioners’ sugar, sifted ¼ teaspoon rose water

2 to 3 tablespoons whole milk ¼ cup shelled unsalted pistachios, preferably Sicilian, finely chopped

3 tablespoons dried organic rose

petals

Make the cake: Heat oven to 350 degrees with rack in center. Using a pastry brush, generously butter a 12-cup Bundt pan; dust with flour, tapping out any excess.

Pulse pistachios in a food processor until finely ground. In a medium bowl, whisk together ground pistachios, flour, baking powder, baking soda, salt and cardamom.

In a large bowl, with an electric mixer, beat butter and sugar on medium-high until light and fluffy, about 3 minutes, scraping down sides of bowl as needed. Add eggs,

one at a time, beating well after each addition. Reduce speed to low and add flour mixture in two batches, alternating with buttermilk. Pour batter into prepared pan and bake until it springs back to touch and cake tester comes out clean, 45-50 minutes. Transfer pan to a wire rack set on a baking sheet or a piece of parchment to cool 30 minutes. Turn out cake onto rack to cool completely.

Make the glaze: In amedium bowl, whisk together confectioners’ sugar, rose water and milk until smooth. (For a glaze that is more opaque, use less milk, and for a thinner glaze, use more.) Transfer glaze to ameasuring cup and pour over top of cake in a circular motion. Sprinkle with pistachios and rose petals immediately. Let set for 30 minutes before serving.

Makes 10 to 14 servings

From “Martha Stewart’s Cake Perfection”