Pistachio Cardamom Cake
This Pistachio Cardamom Cake blends the warm, aromatic spice of cardamom with the nutty richness of pistachios, topped with whipped cream and fresh strawberries for a light yet indulgent finish. It's a unique, flavorful dessert perfect for special occasions or simply treating yourself.
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.