Description
Pistachio Cardamom Pound Cake combines the nutty crunch of pistachios with the warm, aromatic spice of cardamom for a uniquely flavorful Middle Eastern-inspired dessert. This moist and tender pound cake is perfect for pairing with your afternoon tea or coffee, offering a delightful balance of richness and spice in every bite.
Ingredients
Cake
- 1 cup shelled pistachios, divided
- 1 cup unsalted butter, room temperature
- 1 cup sugar
- 1 tsp vanilla extract
- 1 tsp rounded ground cardamom
- 3 large eggs, at room temperature
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt (omit if using salted butter)
- 1/2 cup buttermilk
Glaze
- 1 cup confectioner’s sugar
- 1/8 tsp ground cardamom
- 2-3 Tbsp buttermilk (for thinning)
- Additional pistachios for garnish
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Lightly butter a 9×5 inch loaf pan and line it with parchment paper, leaving long ends to lift the cake out easily later for glazing and slicing.
- Process pistachios: Divide the pistachios in half. Using a food processor, grind half into a fine meal and set aside. Coarsely grind the other half and also set aside. You should have about 1/2 cup of each size.
- Cream butter and sugar: In a stand mixer, combine the unsalted butter, sugar, vanilla extract, and ground cardamom. Beat on medium speed until the mixture is light, fluffy, and pale in color, about 5 minutes. Scrape down the bowl as needed to mix evenly.
- Add eggs: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Once all eggs are added, continue beating for another 2 to 3 minutes until the batter is smooth.
- Combine dry ingredients and mix: In a separate bowl, whisk together all-purpose flour, both finely and coarsely ground pistachios, baking powder, and salt. Add this mixture to the mixer alternately with the buttermilk, beginning and ending with the dry ingredients. Mix gently and finish by folding with a spatula to ensure even incorporation without overmixing.
- Bake the cake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for about 55 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare glaze: While the cake bakes, whisk together confectioner’s sugar and ground cardamom. Add 2-3 tablespoons of buttermilk gradually to achieve a pourable glaze consistency.
- Glaze and serve: Once the cake has cooled slightly, lift it out of the pan using the parchment paper. Drizzle the cardamom glaze evenly over the top. Garnish with additional shelled pistachios for extra texture and visual appeal. Allow the glaze to set before slicing and serving.
Notes
- Using room temperature eggs and butter ensures better mixing and a smoother batter.
- If you don’t have buttermilk, you can substitute with milk mixed with a teaspoon of lemon juice or white vinegar, left to sit for 5 minutes.
- Make sure not to overmix once the flour is added to keep the cake tender and avoid a dense texture.
- You can toast the pistachios lightly before grinding for an enhanced nutty flavor.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
