This Pistachio Cardamom cake recipe has been a long time in the making, so I'm very excited to finally share it with you all! The recipe makes a dense yet moist cake perfect for all seasons because of its nutty flavor as well as its hint of citrus. It's heavy on the cardamom because that's my all-time favorite spice, but feel free to reduce the amount if it's too powerful. [Although I don't think there can ever been too much cardamom in anything!]
Pistachio Cardamom Cake
1 cup flour
1/2 cup shelled, salted, un-roasted pistachios
1/2 cup white sugar
1/4 cup light brown sugar
1/2 tablespoon baking powder
1/2 teaspoon salt
3/4 teaspoon ground cardamom
1/4 teaspoon cinnamon
6 tablespoons unsalted butter, room temperature
1/2 teaspoon vanilla extract
3/4 cups Almond Milk
Zest of 1/4 large orange
Orange Vanilla Glaze
3/4 cups confectioners sugar
2 tablespoons almond milk
1/4 teaspoon vanilla extract
Zest of 1/4 orange
To make the orange vanilla glaze, sift confectioner sugar into a bowl and mix together with almond milk, vanilla extract, & orange zest until combined completely. Depending on the thickness of the glaze, you may need to add more milk.
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour
Servings: 12 servings for a layered cake
Take out butter from fridge & let it come to room temperature. Preheat oven to 350 degrees [F].
Grease an 8 inch round baking pans with some butter or baking spray.
In a food processor, finely grind up most of the pistachios, leaving a few behind for garnish. Lightly grind up the leftover pistachios for garnish, leaving small chunks still visible for texture.
Sift together flour, baking powder, cardamom, cinnamon & salt in a bowl.
Using a stand or a hand mixer, cream together room temperature butter with white sugar & light brown sugar.
One at a time, crack eggs into the butter & sugar mixture & mix together. Add in the orange zest here & gently mix together.
Once all of the eggs are mixed in, pour in half of the dry ingredients & mix together until combined.
Next, pour in 1/2 of the almond milk & vanilla extract. Repeat steps 7 & 8 until all of the dry ingredients & wet ingredients are completely combined, making sure not to over mix the batter.
Gently fold in the finely ground pistachios.
Pour batter into the greased baking pan & bake for 30 minutes or until a toothpick comes out clean from the cake when tested.
Once cake is cooled, gently pour on glaze & sprinkle remaining ground pistachios on top. For a nice finish, add candied orange slices on top.