Pistachio and Cardamom Cake Recipe

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When I first stumbled upon the Pistachio and Cardamom Cake recipe, I was intrigued by the unique combination of flavors. Pistachios have always been a favorite in our family, thanks to their rich, buttery taste and vibrant green color, while cardamom, with its warm and aromatic scent, has been a staple in our spice rack. The fusion of these two ingredients promised a delightful culinary experience. True to its promise, this cake was a hit at our family gathering. The subtle sweetness, coupled with the nutty crunch of pistachios and the fragrant undertones of cardamom, made it an instant favorite. Even the kids, who are typically wary of anything out of the ordinary, asked for seconds. This cake has not only become a family favorite but also a staple dessert for special occasions.

Ingredients

To bring this delicious Pistachio and Cardamom Cake to life, you’ll need the following ingredients:

  • 1 cup unsalted pistachios, shelled
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cardamom
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/4 cup plain yogurt
  • Optional: powdered sugar for dusting

Instructions

Follow these instructions to create your Pistachio and Cardamom Cake:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a food processor, pulse the pistachios until finely ground. Be cautious not to over-process, as they can turn into a paste.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cardamom, and ground pistachios.
  4. In a large bowl, cream the butter and sugar together until light and fluffy. This should take about 3-4 minutes.
  5. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  6. Mix the milk and yogurt in a small bowl until smooth.
  7. Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture. Begin and end with the dry ingredients. Mix until just combined.
  8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  9. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  10. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  11. Once cooled, dust with powdered sugar if desired before serving.

Nutrition Facts

Servings: 8

Calories per serving: Approximately 320 calories

Preparation Time

Total preparation time for this delightful cake is about 1 hour. This includes 20 minutes for prep work and 30-35 minutes of baking time, plus cooling time.

How to Serve

  • Serve the cake with a scoop of vanilla ice cream for an extra indulgent treat.
  • Pair it with a cup of coffee or tea for a delightful afternoon snack.
  • Add a dollop of whipped cream on top for a creamy contrast.
  • Garnish with chopped pistachios for added texture and flavor.
  • Serve it warm to enjoy the full aroma of cardamom and pistachios.

Additional Tips

  • Freshness of ingredients: Use fresh cardamom for the best flavor. Ground cardamom loses its potency over time.
  • Texture: For a finer texture, you can sift the dry ingredients after combining them with the pistachios.
  • Variations: Feel free to add a hint of lemon zest for a citrusy twist.
  • Storage: Store leftover cake in an airtight container at room temperature for up to three days or refrigerate for up to a week.
  • Presentation: Consider baking the cake in a bundt pan for a more elegant presentation.

FAQ Section

Q: Can I use salted pistachios instead of unsalted?

A: It’s best to use unsalted pistachios to control the salt level in the cake. If you only have salted pistachios, consider reducing the added salt in the recipe.

Q: Can I substitute cardamom with another spice?

A: Yes, you can substitute cardamom with cinnamon or nutmeg, but the flavor profile will change. Cardamom offers a unique taste that pairs beautifully with pistachios.

Q: Is it possible to make this cake vegan?

A: To make a vegan version, substitute butter with vegan margarine, eggs with flax eggs, and whole milk with almond or soy milk. The texture may vary slightly.

Q: Can I freeze this cake?

A: Yes, you can freeze the cake. Wrap it tightly in plastic wrap and foil before freezing. It can be stored in the freezer for up to three months. Thaw overnight in the refrigerator before serving.

Q: How can I tell if the cake is done?

A: Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done. If batter clings to the toothpick, bake for a few more minutes.