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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.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Calories 6702 kcal

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
Keyword CARDAMOM CAKE, Pistachio, Pistachio Cake
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