Cardamom Pistachio Cake
This Cardamom Pistachio Cake features ground pistachios for a nutty flavor and cardamom for a hint of spice.
Equipment
- oven
- 8-Inch Cake Pan
- mixing bowls
- hand mixer
- spatula
Ingredients
- 1½ cup all purpose flour 180 g
- 1 teaspoon baking powder 4 g
- ¾ teaspoon ground cardamom 1.5 g, you can use less if you don't like too much cardamom flavor
- ½ teaspoon salt 3 g
- ¾ cup granulated sugar 150 g
- 3 large eggs
- ½ cup vegetable oil 109 g
- 1 cup milk 244 g, regular or dairy-free
- ½ cup crushed pistachios * see notes
Topping
- Powdered sugar
- Crushed pistachios
Instructions
- Preheat oven to 350° and prepare an 8in cake pan by greasing with your favorite cake release or baking spray, then add a layer of parchment paper at the bottom. Set aside.
- In a small bowl, add flour, baking powder, cardamom, and salt, mix and set aside.
- In a medium bowl, combine sugar and eggs and beat using a hand mixer for about 2 minutes until light in color. Add vegetable oil and mix until combined.
- Alternate dry ingredients and milk until just barely mixed. Then using a spatula, fold in the pistachios.
- Add batter to the prepared pan and bake for 45-50 minutes until toothpick inserted in center comes out clean. Start checking your cake at 35 minutes. Every oven is different.
- Let cool at least 10 minutes before inverting onto a cooling rack. Dust with powdered sugar and sprinkle pistachios on top and enjoy with tea.
Notes
Crushed Pistachios: You can take a ½ cup whole pistachios and pulse in a food processor until mostly crushed.
Nutrition
Serving: 1sliceCalories: 243kcalCarbohydrates: 27gProtein: 5gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 43mgSodium: 156mgPotassium: 117mgFiber: 1gSugar: 14gVitamin A: 114IUVitamin C: 0.3mgCalcium: 59mgIron: 1mg
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