This Pistachio Cardamom Cake is full of flavours from the toasted pistachios and that fragrant Cardamom. Combining all those flavours and the creamy cheese frosting makes this cake a perfect treat for any occasion.
This Pistachio Cardamom Cake is full of flavours from the toasted pistachios and that fragrant Cardamom. This flavour combination and the soft and fluffy cake make this a perfect cake for any fun event.
About This Pistachio Cardamom Cake
- This Pistachio Cardamom Cake has a sponge cake base with layers of creamy and rich cream cheese frosting!
- This recipe only uses egg whites, which makes the crumb exceptionally fluffy and tender. Save the yolks for a different project, such as pastry cream in Tiramisu Cake.
- As I am not a big fan of artificial colours in my baking, this cake uses only pistachios to have a soft green colour.
- It is a must to toast the nuts in your baking. No matter what kind of nuts you use, ALWAYS toast them. Toasting nuts releases a nutty aroma that adds an unbelievably delicious flavour to the baking item.
- I am using both granulated and brown sugar. Brown sugar contains molasses and brings a unique caramel-like flavour to every bite.
- This recipe uses sour cream, which adds to the cake's tenderness and creates a balance in its sweetness due to its tangy taste.
- This delicious Pistachio Cardamom Cake is infused with Cardamom, which has a unique and distinctive flavour. It's challenging to describe but has peppery, piney, eucalyptus, and menthol-like notes, but the taste of Cardamom is also floral with hints of citrus. This blend of sweet, peppery, pungent, and aromatic flavours makes it an incredibly versatile spice.
How To Make This Pistachio Cardamom Cake
- Start by shelling the pistachios. Place them on a baking sheet and toast them in a 350F oven for 8-10 minutes until you can smell the toasted nuts. Keep an eye on them. Nuts burn unbelievably quickly. Set them aside to cool down.
- To make the chopping faster, blitz them in the food processor a few times until they are roughly and not finely chopped. We want to feel the crunch of pistachio bits in the cake.
- Sift together the dry ingredients, including flour, baking soda, baking powder, Cardamom, and chopped pistachios. Set them aside.
- Beat the butter and two sugars until pale in colour and fluffy.
- Add in the oil and vanilla extract and mix well.
- Add in the room temperature sour cream and mix.
- Separate the egg whites, add them to the mixture, and mix until well blended.
- Fold in the dry ingredients and gently mix, alternating with the milk. Do this in three passes, Start and finish with the dry ingredients.
- Pour the batter into the prepared pans and bake. Let them cool down before frosting them with Cream Cheese Frosting.
- Optional; Add some cardamom powder to the frosting to enhance the flavour.
📖 Recipe
Pistachio Cardamom Cake
This Pistachio Cardamom Cake is full of flavours from the toasted pistachios and that fragrant Cardamom. Combining all those flavours and the creamy cheese frosting makes this cake a perfect treat for any occasion.
Ingredients
For The Cake
- 1⅓ cups All-purpose flour, Spooned and levelled
- 2 cups Pistachios, Shelled
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- ¼ teaspoon Salt
- 1 teaspoon Cardamom, Powder
- ½ cup Butter, Room temperature
- ¼ cup Oil
- 1¾ cups Granulated sugar
- ¼ cup Brown sugar, Packed
- 5 Egg whites, Room temperature
- 1 tablespoon Vanilla extract
- ½ cup Sour cream, Room temperature
- 1 cup Milk, Room temperature
For The Frosting
- 8 ounce Cream cheese, Room temperature. leave it out of the fridge a few hours before for a smooth Frosting.
- ⅓ cup Butter, Room temperature
- 3-4 cups Powdered sugar, Sifted
- 1 teaspoon Vanilla extract
Instructions
How To Make The Cake
- Preheat the oven to 350℉, grease and line two 8-inch pans. Set aside.
- Start by shelling the pistachios. Place them on a baking sheet and toast them in a 350℉ oven for 8-10 minutes until you can smell the toasted nuts. Keep an eye on them. Nuts burn unbelievably quickly. Set them aside to cool down.2 cups Pistachios
- To make the chopping faster, blitz them in the food processor a few times until they are roughly and not finely chopped. We want to feel the crunch of pistachio bits in the cake.
- Sift together the dry ingredients, add the chopped pistachios, and set them aside.1⅓ cups All-purpose flour, 2 teaspoon Baking powder, 1 teaspoon Baking soda, ¼ teaspoon Salt, 1 teaspoon Cardamom
- Beat the butter and two sugars until pale in colour and fluffy.½ cup Butter, 1¾ cups Granulated sugar, ¼ cup Brown sugar
- Add in the oil and vanilla extract and mix well.¼ cup Oil, 1 tablespoon Vanilla extract
- Add in the room temperature sour cream and mix. Separate the egg whites, add them to the mixture, and mix until well blended.5 Egg whites, ½ cup Sour cream
- Use a rubber spatula to fold in the dry ingredients alternating with milk. Do this in three passes, and start and finish with dry ingredients.1 cup Milk
- Pour the batter into the prepared pans and bake for 30-35 minutes. Cakes are ready when an insert comes out clean.
- Let them cool down in the pan for 10 minutes, flip them on the cooling rack, and let them cool down completely before frosting them.
How To Make The Frosting
- Using the paddle attachment, beat the butter until pale and fluffy.⅓ cup Butter
- Add the cream cheese and mix well.8 ounce Cream cheese
- Add the powdered sugar in spoonfuls, and mix well.3-4 cups Powdered sugar
- Add the Vanilla extract and mix well. Frost the cool cake.1 teaspoon Vanilla extract
Nutrition
Calories: 6702kcalCarbohydrates: 1009gProtein: 110gFat: 432gSaturated Fat: 177gPolyunsaturated Fat: 61gMonounsaturated Fat: 161gTrans Fat: 6gCholesterol: 733mgSodium: 4856mgPotassium: 3928mgFiber: 30gSugar: 449gVitamin A: 9906IUVitamin C: 15mgCalcium: 1505mgIron: 20mg
Tried this recipe?Let us know how it was!
Farnaz Marandi says
Sooo delicious
Arezou Bahador says
It is a very delicious cake indeed! thanks Farnaz!