Pistachio Cardamom Pound Cake (Print Version)
# Ingredients:
→ Cake
01 -
1 cup shelled pistachios, plus more for garnish
02 -
1 cup unsalted butter, room temperature
03 -
1 cup sugar
04 -
1 teaspoon vanilla extract
05 -
1 teaspoon rounded, ground cardamom
06 -
3 large eggs, at room temperature
07 -
1 1/2 cups all-purpose flour
08 -
1 1/2 teaspoons baking powder
09 -
1/2 teaspoon salt (omit if using salted butter)
10 -
1/2 cup buttermilk
→ Glaze
11 -
1 cup confectioner's sugar
12 -
1/8 teaspoon ground cardamom
13 -
2-3 tablespoons buttermilk
# Instructions:
01 -
Preheat oven to 180°C (350°F). Lightly butter a 23×13 cm (9×5 inch) loaf pan and line with parchment paper, leaving long ends to lift the cake out later.
02 -
Divide pistachios in half. Using a food processor, grind half into a fine meal and the other half more coarsely. You should have about 120ml (1/2 cup) of each texture.
03 -
In a stand mixer, cream the butter, sugar, vanilla and cardamom until light and fluffy, about 5 minutes, scraping down the bowl as needed.
04 -
Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Continue beating for an additional 2-3 minutes.
05 -
Whisk together the flour, all ground pistachios, baking powder, and salt. Add to the mixer alternately with buttermilk, beginning and ending with dry ingredients. Finish mixing by hand until thoroughly combined, being careful not to overmix.
06 -
Transfer batter to the prepared pan, spread evenly, and bake on the center rack for 55-60 minutes, or until fully risen and a toothpick inserted near center comes out with only moist crumbs.
07 -
Allow to cool for a few minutes in the pan, then remove to a wire rack.
08 -
Whisk glaze ingredients together and spread over the cake when almost completely cool. Dust with crushed pistachio nuts.
09 -
Store at room temperature. Only slice when ready to serve to prevent drying out. Freeze for longer storage.
# Notes:
01 -
For best results, ensure all refrigerated ingredients reach room temperature before mixing.
02 -
The fine and coarse textures of the pistachios create a perfect balance of flavor distribution and crunch.