Pistachio Cardamom Cake

This Pistachio Cardamom Cake blends the nutty richness of pistachios with the warm, aromatic spice of cardamom. The result is an elegant, moist cake that offers a unique flavor experience, perfect for afternoon tea or as a refined dessert for any occasion.

Why You’ll Love This Recipe

• Distinctive Flavor: The combination of pistachios and cardamom gives this cake a wonderfully exotic and aromatic taste.
• Moist and Tender: Thanks to the use of oil and milk, the cake remains incredibly moist with a soft, tender crumb.
• Easy to Make: With simple steps and accessible ingredients, this cake is beginner-friendly while delivering bakery-quality results.
• Versatile Presentation: Serve it plain, with a dusting of powdered sugar, or dress it up with a glaze or whipped cream.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Ground cardamom
• Salt
• Granulated sugar
• Large eggs
• Vegetable oil
• Milk (dairy or non-dairy)
• Crushed pistachios

Directions

1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, cardamom, and salt.
3. Beat Wet Ingredients: In a large bowl, beat the eggs and sugar until light and fluffy. Slowly add the oil while mixing.
4. Combine Wet and Dry: Alternate adding the dry ingredients and milk into the egg mixture, beginning and ending with the dry ingredients. Mix until just combined.
5. Add Pistachios: Fold the crushed pistachios into the batter.
6. Bake: Pour the batter into the prepared pan. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Finish with a dusting of powdered sugar or serve with frosting if desired.

Servings and Timing

• Servings: 12 slices
• Prep Time: 10 minutes
• Cook Time: 45-50 minutes
• Total Time: Approximately 55-60 minutes

Variations

• Dairy-Free Version: Use almond milk, oat milk, or any plant-based alternative in place of regular milk.
• Richer Flavor: Substitute melted butter for vegetable oil for a more decadent taste.
• Frosted Option: Top with a lemon glaze, cream cheese frosting, or cardamom-infused whipped cream for extra indulgence.
• Mini Cakes: Bake in muffin tins for individual portions. Reduce baking time to 20-25 minutes.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Refrigerate for up to 5 days. Bring to room temperature before serving.
• Freezer: Wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

FAQs

What kind of pistachios should I use?

Use unsalted pistachios for a more controlled flavor. If using salted, reduce the added salt in the recipe.

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.

Can I make it eggless?

You can replace eggs with a flaxseed or chia egg substitute, though the texture may differ slightly.

Is cardamom necessary?

Cardamom is essential for the cake’s unique flavor, but you may replace it with cinnamon for a different profile.

Can I use another nut instead of pistachios?

Yes, almonds or cashews work well, though the flavor will change accordingly.

Can I double the recipe?

Yes, simply double all ingredients and bake in a 9×13-inch pan. Adjust baking time accordingly.

How do I know when the cake is done?

Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready.

What frosting goes best with this cake?

Cream cheese frosting, lemon glaze, or cardamom whipped cream complement the flavors beautifully.

Can I prepare the batter in advance?

It’s best to bake the batter right away to maintain the leavening effect. However, you can mix the dry ingredients in advance.

How do I prevent the cake from being dense?

Don’t overmix the batter. Fold ingredients gently and mix only until combined.

Conclusion

This Pistachio Cardamom Cake is a delightful twist on traditional cakes, offering bold flavor and a tender texture in every bite. Whether enjoyed plain or dressed up with toppings, it’s a simple yet elegant dessert that’s sure to impress. Perfect for tea time, special gatherings, or just

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