Cardamom Pistachio Cake (Print Version)
# Ingredients:
→ Cake
01 -
1 cup unsalted butter, softened
02 -
1 teaspoon ground cardamom, heaping
03 -
1 teaspoon vanilla extract
04 -
1 1/2 teaspoons baking powder
05 -
1 1/2 cups all-purpose flour
06 -
1/2 teaspoon salt (skip this if you're using salted butter)
07 -
1/2 cup buttermilk
08 -
3 large eggs, room temperature
09 -
1 cup pistachios, shelled (extra for topping)
10 -
1 cup sugar
→ Glaze
11 -
1 cup powdered sugar
12 -
2-3 tablespoons buttermilk
13 -
1/8 teaspoon ground cardamom
# Instructions:
01 -
Preheat your oven to 180°C (350°F). Butter a 23×13 cm (9×5 inch) pan lightly, then line it with parchment paper, leaving some extra on the edges to lift the cake later.
02 -
Split the pistachios into two amounts. Grind one half into a smooth texture and the other half to a coarser grind. Measure out 120ml (1/2 cup) from each.
03 -
Using a stand mixer, whip together butter, sugar, cardamom, and vanilla until it turns pale and airy. This should take about 5 minutes, and scrape the sides of the bowl as you go.
04 -
Mix in the eggs one by one, beating well between each. After all eggs are in, continue mixing for a couple more minutes to get everything fluffy.
05 -
Sift flour, salt, baking powder, and all the ground pistachios into a bowl. Alternate adding this dry mix and buttermilk into the wet mixture, starting and wrapping up with the dry. Switch to hand-mixing at the end to avoid overworking the batter.
06 -
Pour the batter into your prepared pan and smooth the top evenly. Bake for about 55-60 minutes on the middle rack. You’ll know it's done when a toothpick poked near the center comes out mostly clean, with maybe a crumb or two.
07 -
Let the loaf cool in the pan for several minutes, then transfer to a wire rack to finish cooling.
08 -
Whisk the glaze ingredients together until smooth, then spread the glaze over the cake when it’s nearly cool. Sprinkle extra crushed pistachios on top.
09 -
Keep the loaf at room temperature, and only slice right before serving so it doesn’t dry out. To save for longer, freeze it.
# Notes:
01 -
Room temperature ingredients mix together better, so let anything from the fridge sit out for a while before you start.
02 -
Using both fine and coarse pistachios gives the perfect mix of crunchy bits and even nutty flavor.