Pistachio Cardamom Cake
If you have been looking for a recipe that feels special without being complicated, this Pistachio Cardamom Cake is exactly what you need. It is the kind of dish that makes a regular weeknight feel a little more celebratory, and honestly you will want to make it again the very next weekend.
Why You Will Love This Pistachio Cardamom Cake
- Simple ingredients you likely already have on hand
- Comes together quickly with minimal fuss
- Crowd-pleasing flavor that works for any occasion
- Great for making ahead and storing
Ingredients
- pistachios
- flour
- eggs
- butter
- sugar
- cardamom
- rosewater
- powdered sugar
How to Make It
Start by gathering all your ingredients and prepping your workspace. Having everything measured out before you begin makes the whole process so much smoother. Combine your ingredients in stages, building layers of flavor as you go. Pay attention to textures and visual cues rather than watching the clock too closely since every kitchen runs a little differently.
Once finished, let everything rest briefly before serving so the flavors come together perfectly. This Pistachio Cardamom Cake keeps well covered in the fridge for a few days.
Tools I Reach For
A few kitchen staples make this recipe so much easier. I use my KitchenAid Stand Mixer for baking, and a quality OXO Mixing Bowl Set is something I reach for every single time I cook.
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Pistachio Cardamom Cake
Ingredients
Method
- Whisk the ground pistachios, flour, baking powder, and cardamom together.
- Cream the butter and sugar until fluffy, then beat in the eggs one at a time.
- Fold in the dry ingredients alternately with the milk.
- Pour into a greased pan and bake at 350F for 32 to 35 minutes, until a tester comes out clean.
- Cool, then dust with powdered sugar and scatter with chopped pistachios.
Notes
Pistachio Cardamom Cake
Ingredients
Method
- Whisk the ground pistachios, flour, baking powder, and cardamom together.
- Cream the butter and sugar until fluffy, then beat in the eggs one at a time.
- Fold in the dry ingredients alternately with the milk.
- Pour into a greased pan and bake at 350F for 32 to 35 minutes, until a tester comes out clean.
- Cool, then dust with powdered sugar and scatter with chopped pistachios.
