If you’re craving a dessert that’s rich, aromatic, and a little bit exotic, this Pistachio Cardamom Cake is the perfect choice. Blending the earthy, nutty flavor of pistachios with the fragrant warmth of cardamom, this cake offers a unique taste that will impress your family and guests alike. Topped with a smooth layer of whipped cream and fresh strawberries, this cake is not only beautiful but delicious. Whether for a special occasion or an indulgent weekend treat, this cake will quickly become one of your favorite recipes to bake.
What is Pistachio Cardamom Cake?
Pistachio cardamom cake is a moist, flavorful cake that combines the rich nuttiness of ground pistachios with the aromatic spice of cardamom. The cake base is soft and tender, perfect for pairing with whipped cream and fresh strawberries. This recipe takes inspiration from Middle Eastern and South Asian flavors, but with a modern twist. The balance of sweet, nutty, and spiced notes creates a cake that is indulgent but not too heavy, making it a wonderful option for everything from afternoon tea to dinner parties.
Here’s what you’ll need to create this delightful pistachio cardamom cake:
- 1 ½ cups all-purpose flour
- 1 ½ tsp ground cardamom
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1/2 cup pistachios, finely ground
- 1 cup heavy cream, whipped
- 2 tbs powdered sugar
- Fresh strawberries, for topping
How to Make Pistachio Cardamom Cake
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, combine the flour, cardamom, baking powder, baking soda, and salt.
- In another bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk, until fully combined.
- Pour the batter into the prepared pan, top with pistachios, and bake for 30-35 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely before spreading a thick layer of whipped cream (heavy cream whipped with powdered sugar) on top and garnishing with fresh strawberries.
Variations
- Swap the pistachios with almond flour for a similar nutty flavor or leave out the nuts entirely for a plain cardamom cake.
- Mix some finely chopped strawberries into the batter for a pop of fruity sweetness throughout the cake.
- Dairy-free option: Replace butter with coconut oil and use coconut cream instead of heavy cream for a dairy-free version of this recipe.
- Gluten-free adaptation: Substitute the all-purpose flour with a gluten-free baking blend to make this cake accessible for those with gluten sensitivities.
Chef Tips
- Toast the pistachios for an extra layer of flavor before grinding them. This simple step intensifies their nuttiness.
- Don’t overmix the batter once you add the dry ingredients. Overmixing can lead to a dense, heavy cake.
- Make sure your cream is chilled before whipping it for the topping. Cold cream whips up fluffier and holds its shape better.
- Use fresh, seasonal strawberries for the best flavor. If strawberries aren’t available, raspberries or blueberries make an excellent alternative topping.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes! You can bake the pistachio cardamom cake up to two days in advance. Store it in an airtight container at room temperature and add the whipped cream and strawberries just before serving.
Can I freeze pistachio cardamom cake?
Absolutely. You can freeze the unfrosted cake for up to three months. Wrap it tightly in plastic wrap and aluminum foil before freezing. When you’re ready to serve, thaw it overnight in the refrigerator, then add the cream and strawberries.
Can I use a different type of nut?
Definitely. Almonds or walnuts make great substitutes for pistachios, though they will slightly change the flavor profile of the cake.
With this simple yet delicious pistachio cardamom cake recipe, you’ll be able to impress anyone with a dessert that’s both visually stunning and packed with unique flavors.
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I hope you enjoyed this recipe! Let me know if you decide to try it out and don’t forget to send me your #Lifestylemartina creations.
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My goal is to get you to cook and experiment in the kitchen, even if you are not an expert. If you would like to get to know me more, follow me on instagram : Lifestylemartina . I post daily tips, quick recipes, personal content and pictures of my life abroad. Looking forward to seeing you there!
Pistachio Cardamom Cake
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp ground cardamom
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1/2 cup pistachios finely ground
- 1 cup heavy cream whipped
- 2 tbs powdered sugar
- Fresh strawberries for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, combine the flour, cardamom, baking powder, baking soda, and salt.
- In another bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk, until fully combined.
- Pour the batter into the prepared pan, top with pistachios, and bake for 30-35 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely before spreading a thick layer of whipped cream (heavy cream whipped with powdered sugar) on top and garnishing with fresh strawberries.
Martina is a trained and experienced chef. She has worked as a Chef in multiple restaurants in the Netherlands. Currently, she works as a Marketing Manager for a Start-up in The Hague. In her spare time, she cooks and bakes delicious recipes to host friends and shares all of her best recipes and tips through her blogs.
