Pistachio and Cardamom Cake
Cardamom. People either love it or want nothing to do with this aromatic and intense spice. But in this sensational cake recipe, you will love the Pistachio and Cardamom combo. Mmmm.
Serves 8-10
To make Pistachio and Cardamom Cake, you will need:
Topping
2 tablespoons unsalted or salted butter
1 teaspoon sugar
3/4 cup sliced almonds, preferably unblanched
Cake
3/4 cup unsalted pistachios, removed from shells
1 cup (divided) all-purpose flour
2 teaspoons cardamom seeds
1/2 cup unsalted butter, room temperature
1 cup sugar
3 large eggs, room temperature
1 teaspoon baking powder
Pinch of salt
How to make Pistachio and Cardamom Cake:
Preheat the oven to 175 degrees celsius.
Prepare topping first. Melt the butter in a 9-inch (23cm) round cake pan set directly on the stovetop over low heat.
Remove from the heat and let cool briefly. Sprinkle sugar evenly over the melted butter.
Add the almonds, tilting and shaking the pan to distribute them evenly. Set the pan aside.
Prepare cake batter, using a blender or a food processor fitted with the metal blade.
Pulverise pistachios with 1/4 cup of the flour until finely ground. Transfer to a small bowl.
Crush the cardamom seeds in a mortar and pestle or seal them inside a sturdy plastic bag and crush with a rolling pin.
Add the crushed seeds to the pistachio mixture and stir to combine. Set aside.
In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter and sugar on medium speed until light and fluffy, three to five minutes.
Add the eggs one at a time, beating until completely incorporated.
In a small bowl, whisk together the remaining 3/4 cup of flour, baking powder and salt. Stir it into the butter-egg mixture. Stir in the pistachio mixture just until combined.
Spoon batter into the prepared cake pan by dropping four or five mounds on top of the almonds.
Carefully spread the batter into an even layer, trying not to disturb the almonds.
Bake until a toothpick inserted in the centre of the cake comes out clean, about 40 minutes. Let cool for 15 minutes.
Run a knife around the sides of the cake to help loosen it from the pan. Invert the cake onto a serving plate. Let cool completely before serving.
