Ingredients
2sticksunsalted butter,plus 1 tbsp more for greasing
1⅓cupsall purpose flour
⅓cupdried nonfat milk powder
1cupgranulated sugar
¾tspground cardamom
½tspkosher salt
1tspvanilla extract
4eggs,large
1cupwater
1cupgranulated sugar
½tspsaffron thread
8cardamom pods,slightly crushed
1cinnamon stick
1tsprose water
2tsplime juice,fresh
1¾cupspowdered sugar
1tspdried rose petal,optional
1tsppistachio,chopped
Preparation
Preheat the oven to 325 degrees F. Grease a 10-cup Bundt pan liberally with 1 tablespoon of butter. In a medium bowl, whisk the flour and milk powder together until well combined.
Add the butter, sugar, and ground cardamom to a separate large bowl and mix with a hand mixer for 5 to 7 minutes; the butter will turn pale and fluffy. Add the salt and vanilla and stir to combine.
Add 1 egg at a time, beating well between each addition. Add the flour mixture. Mix until the dry ingredients are just incorporated.
Spoon the batter into the Bundt pan and tap the pan on the counter 3 to 5 times to remove air bubbles.
Bake the cake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Add the water, granulated sugar, saffron, cardamom pods, and cinnamon stick to a small saucepan. Bring to a boil over medium-high heat and simmer for 2 minutes. Remove the pot from the heat and whisk in the rose water and lime juice.
Remove the cinnamon stick and cardamom pods from the syrup and discard. Reserve ¼ cup of the syrup and set aside.
Poke holes in the bottom of the Bundt cake with a fork. Pour the rest of the syrup over the Bundt cake while it is still warm in the pan. Let the cake rest for 10 minutes, then invert it onto a serving platter.
In a medium bowl, whisk together the powdered sugar and reserved syrup to make a glaze.
Pour the glaze over the Bundt cake. Sprinkle with the dried rose petals, if using, and pistachios.
Slice and serve. Enjoy!
