Pistachio And Cardamon Cake
Pistachio And Cardamon Cake
A mouthwatering Persian Inspired Delight
Chef Maryam Amirsardary - Rosewater Bakery & Eatry, London
Instagram: @Rosewater_Bakery_Eatery
Instagram: @Maryam_Amirsardary
Ingredients
Batter Ingredients:
- 100g all-purpose flour
- 120g pistachio meal
- 1 tsp cardamom powder
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 75g softened butter
- 3 eggs
- 200g sugar
- 1 tbsp pistachio paste
- 70ml cooking oil
- 100ml buttermilk
- 270g chopped pistachios
Icing Ingredients
- 75g softened butter
- 435g cream cheese
- 200g powdered sugar
- 1 tsp lemon juice
- Zest of half a lemon
Directions
To make the cake
- Preheat oven to 180C/355F.
- Grease an 8-inch round tin with butter and line with parchment paper.
- In a bowl, mix flour, pistachio meal, cardamom, baking powder, baking soda, and salt. Set aside until ready to use.
- In a large bowl, beat butter until fluffy.
- Add sugar and cream mixture until fluffy.
- Add pistachio paste and mix well.
- Incorporate eggs one at a time.
- Add in oil.
- Gradually add flour mixture alternating with buttermilk, beginning and ending with flour mixture. Pour the batter into the prepared tin.
- Add in 70g of chopped pistachios.
- Bake at 180C/355F for about 45 min or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake sit in the tin for 10 min.
- Flip cake on to a cake board and let it cool.
- Slice cake horizontally in half
To make the icing
- Add 2 tbsp of cream cheese to the butter and combine.
- Add all the powdered sugar and the rest of the cream cheese and mix well.
- Add the lemon juice and zest.
- Pour into a piping bag with a round tip.
Ice the first layer of the cake and top with chopped pistachios.
Put the second layer on, cover with icing, and top with chopped pistachios.
Coat around the cake with a thin layer of icing and pat chopped pistachios on top.
