Description
A delightful cake blending aromatic cardamom with crunchy pistachios, perfect for special occasions or afternoon tea.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cardamom
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup crushed pistachios
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and cardamom.
- In a separate bowl, cream the butter and sugar until light and fluffy (3-4 minutes).
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Gradually add dry ingredients to the wet mixture, alternating with buttermilk, starting and ending with the flour mixture.
- Fold in crushed pistachios gently and pour batter into the prepared cake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before transferring to a rack.
- Dust with powdered sugar before serving if desired.
Notes
For extra flavor, serve with whipped cream or vanilla ice cream. Store in an airtight container for up to 3 days at room temperature or up to a week in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 62mg