This Cardamom Pistachio Cake brings together some of the finest flavors in one hearty mouthful. It’s a delightful tea time snack and can easily be transformed into a fancy cake as well with a simple frosting.
Ever since I was a kid, I adored cardamom. It was one of those flavors that I simply could not get enough of. I used to sneak into the pantry and pop a few cardamoms in my mouth and chew on them for hours.
I think I picked up the habit from the excessive amount of green tea that mum would make at home. She would always brew it and add some cardamom to it. At any time, especially in the winters, there was always a pot of green tea with cardamom in the kitchen.
Fast forward to living alone and having my own kitchen, I try to always have cardamom at hand. After I started shopping for cardamom on my own, I realized it’s a pretty expensive spice. But, I guess that is also why it’s so delicious.
When I made this Cardamom Pistachio Cake, I was really nervous about how it would turn out. I was not sure that this flavor combo would work at all.
But, I gave it a shot anyway and I am so glad I did.
Of course, I wanted it to look extra cute so I added a dash of green food color. It altogether resulted in a flavorful, soft, and fluffy loaf cake.
And because I was super excited about this flavor profile, I decided to pair the cake with a White Chocolate Ganache frosting.
ALSO CHECK: No Whip Chocolate Buttercream
When I tell you that this is perhaps the best flavor pairing I have ever tried, please believe me!
Without further ado, let’s get right to the recipe!
Cardamom Pistachio Cake
8
servings20
minutes25
minutesKeep your device screen on
Ingredients
2 eggs
3/4 cup white sugar
1/2 cup light vegetable oil
1/2 tsp cardamom powder
1/2 cup or 100g roughly chopped pistachios
1 1/3 cup white flour
1 1/2 tsp baking powder
Directions
- Preheat your oven to 180 °C. In a large mixing bowl, combine your eggs, sugar, and oil. Whisk well until light and fluffy.
- Add the cardamom powder and chopped pistachios to your egg mixture (check notes)
- Once well combines, add your sifted flour and baking powder. Now fold the mixture until everything is incorporated and you have a smooth batter.
- Grease and line a loaf pan with parchment paper. Now pour your batter in it and place in the oven.
- Bake your cardamom pistachio cake for 25-30 minutes or until a skewer inserted in the loaf comes out clean.
- Set aside to cool. Serve with a white chocolate ganache frosting or as is with a hot cup of tea or chocolate.
Notes
- If you don’t have cardamom powder, you can peel whole green cardamoms and crush their seeds into a fine powder using a pestle.
- A lot of people prefer using unsalted pistachios, but I used salted ones. It added a new depth of flavor especially paired with the rich white chocolate ganache frosting.
