Skip to content

Pistachio Cardamom Pound Cake Recipe

  • by
Pistachio Cardamom Pound Cake Recipe
Spread the love

Pistachio Cardamom Pound Cake Recipe: The warm cardamom spice and crunchy pistachios that are included in the Pistachio Cardamom Pound Cake are a classic Middle Eastern flavour combination. This cake is not only uncommon and tasty, but it is also the perfect accompaniment to either coffee or tea.

Pistachio Cardamom Pound Cake Recipe

My most recent experience with combining pistachios and cardamom was in the form of granola, and for some time now, I’ve been thinking about alternative ways to combine these two flavours. In a great number of recipes from India and other parts of the Middle East, pistachios and cardamom are used together or simultaneously. The combination can be found in a variety of foods, including ice cream, rice pudding, and kulfi, as well as cakes, sweets, and biscuits.

INGREDIENTS

  • 1 cup all-purpose flour
  • 1/2 cup ground pistachios, see note
  • 1/2 cup chopped unsalted pistachios (plus extra for garnish)
  • 1 rounded tsp ground cardamom
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup buttermilk
  • 1 drop ~ no more! ~ green food coloring
  • 1 tsp vanilla bean paste
  • 1 stick or 1/2 cup, unsalted butter, room temperature
  • 1 cup sugar
  • 2 large eggs

GLAZE

  • 2/3 cups confectioner’s sugar, sifted
  • 1/2 tsp ground cardamom
  • 1/2 tsp vanilla paste
  • enough heavy cream for thinning

INSTRUCTIONS

  • Warm the oven to 350 degrees Fahrenheit.
  • Put the first seven dry ingredients into a basin and mix them together. Set the bowl aside.
  • The butter and sugar should be creamed together until they become frothy and light.
  • After each egg has been added, blend the mixture until it is completely smooth.
  • To make the vanilla paste, combine the buttermilk, food colouring (if you are using it), and vanilla extract in a bowl or measuring cup.
  • To the mixture of butter and sugar, add the dry ingredients in an alternating fashion with the wet ones. The dry ingredients should be added first and last, and each addition should be beaten until it is completely combined.
  • Use a loaf pan that is 9 inches by 5 inches and has been buttered and floured. In order to make it simpler to remove it for glazing and slicing, I like to line it with parchment paper that has borders that extend beyond the boundaries.
  • Bake for approximately 55 minutes to an hour, or until a toothpick inserted into the centre of the cake remains free of any uncooked batter. In the end, the top will be risen and have a golden hue.
  • Allow the food to cool for a few minutes in the pan before transferring it to a rack.
  • After the cake has almost reached room temperature, combine the glaze ingredients by whisking them together and then spread it over the cake. Include pistachio nuts that have been crushed.

Leave a Reply

Your email address will not be published. Required fields are marked *