Pistachio Cardamom Cake is from a British cookbook called “Sweet Food”. While the ingredients are not listed in metric, the recipes seem to be geared for European cooks. This is a good thing in terms of taste, but I did have to modify the directions quite a bit. We enjoyed this cake, but I need to make it again a few times and test with different pan sizes as well as the self-rising flour substitute.
Pistachio Cardamom Cake with Lime Glaze
1 cup unsalted pistachios or salted, rinsed, dried (I couldn’t find unsalted)
1/2 teaspoon ground cardamom
1 1/2 cups granulated sugar (divided use)
1 1/2 cups self-rising flour (1 1/2 cups AP plus 2 1/4 teaspoons baking powder plus 3/4 teaspoon salt)
11 tablespoons butter, room temperature or slightly soft
3 large eggs, room temperature
1/2 cup plain yogurt
Water (see below)
Preheat oven to 350 degrees F. Spray an 8 inch round cake pan with baking spray and line bottom with a round of parchment paper.
Place pistachios and cardamom in food processor and pulse until pistachios are chopped. Add 3/4 cup of the sugar, flour and butter. Process for 20 seconds, pulsing occasionally, until mixture is crumbly.
In a separate bowl, stir together eggs and yogurt until well mixed. Add egg mixture to food processor and process just until blended. Don’t overprocess, but make sure ingredients are uniformly moist
Dump batter into prepared cake pan, scraping remainder from processor. Bake for 45 minutes or until a skewer inserted comes out clean. Cool in pan on a rack for 10 minutes, then invert and allow cake to finish cooling. Keep pan handy.
Zest the lime to make about 1 tablespoon of zest (green part). Juice the lime and collect as much juice as possible. Add water to lime juice to make 1/3 cup plus 1 tablespoon liquid. Place water/lime juice mixture in a saucepan and add remaining sugar (1/2 cup). Turn heat to medium and bring to a boil. Add lime zest. Reduce heat and simmer for 5 minutes. Strain lime zest. Let cool for about 10 minutes. Liquid should be slightly thick.
Now glaze the cake. Use the skewer to poke neat holes in the top of the cake. Pour liquid over top and let it sink down. Let it sit for a while then serve. If you want to cover the holes, sift confectioner’s sugar over the top.
This cake is very good and kind of unique. I think it would be a fabulous dessert to serve with an Indian themed meal. A slice of cardamom lime cake and some ice cream? Yum.
Here are some pictures from along the way. Ingredients.
Crumbly batter in processor.
Ready to bake!