Pistachio-Cardamom Cake

Updated Nov. 19, 2025

Recipe Overview

  • Prep Time: 15 minutes

  • Cook Time: 1 hour

  • Cooling Time: 30 minutes (total cooling + chilling optional)

  • Total Time: 1 hour 45 minutes (includes prep, baking, and cooling)

  • Servings: 8–10 slices

  • Difficulty: Medium

Ingredients

For the Almond-Butter Topping

  • 2 tablespoons unsalted butter

  • 1 teaspoon granulated sugar

  • ¾ cup (60g) sliced almonds

For the Cake Batter

  • ¾ cup (95g) shelled unsalted pistachios (toasted)

  • ¼ cup (35g) all-purpose flour (reserved from total flour)

  • 2 teaspoons cardamom seeds (from ~2 tbsp cardamom pods)

  • ½ cup (115g) unsalted butter, room temperature

  • 1 cup (200g) granulated sugar

  • 3 large eggs, room temperature

  • ¾ cup (110g) all-purpose flour (remaining)

  • 1 teaspoon aluminum-free baking powder

  • Pinch of fine sea salt

Equipment

  • 9-inch round non-springform cake pan

  • Stand mixer (or hand mixer) with paddle attachment

  • Blender/food processor (for grinding pistachios)

  • Mortar and pestle (for cardamom seeds)

  • Fine-mesh sieve (for dry ingredients)

Step-by-Step Instructions

1. Preheat Oven & Prepare Topping Base

  • Preheat Oven: Set to 350°F (175°C).

  • Melt Butter: Place the 2 tbsp butter in the cake pan. Option A (Oven Method): Bake the pan on a baking sheet at 350°F for 5 minutes until butter melts. Option B (Stovetop Method): Melt butter over low heat in the pan, then cool slightly.

  • Assemble Topping: Sprinkle 1 tsp sugar over melted butter, then add sliced almonds. Tilt the pan to distribute almonds evenly across the bottom. Let cool for 5 minutes.

2. Prepare Pistachio-Cardamom Paste

  • Grind Pistachios: In a food processor, combine ¾ cup pistachios and ¼ cup reserved flour. Pulse until finely ground (consistency: coarse meal). Transfer to a bowl.

  • Grind Cardamom: Crack open cardamom pods, remove seeds. In a mortar and pestle, grind seeds with a pinch of sugar (to aid fineness) until powdery. Mix cardamom powder into the pistachio-flour mixture; set aside.

3. Cream Butter & Sugar

  • Using a stand mixer with the paddle attachment, beat ½ cup butter and 1 cup sugar on medium speed for 3–5 minutes until pale, fluffy, and tripled in volume (volume increases, color lightens).

4. Incorporate Eggs

  • Add eggs one at a time, beating on medium speed for 1 minute after each addition. Scrape down the bowl to ensure uniform mixing. Key: Avoid overmixing here to prevent curdling.

5. Combine Dry Ingredients

  • In a small bowl, sift the remaining flour, baking powder, and salt to remove lumps. Gently fold into the batter with a spatula until just combined (a few streaks of dry flour are acceptable).

6. Fold in Pistachio-Cardamom Paste

  • Add the pistachio-cardamom mixture to the batter. Fold with a spatula until fully incorporated (do not overmix—stops gluten development and ensures tenderness).

7. Bake the Cake

  • Spoon the batter into the prepared pan, spreading gently to cover the almond layer. Bake for 40–45 minutes (start checking at 40 minutes). A toothpick inserted into the center should emerge clean or with a few moist crumbs.

  • Pro Tip: Cover the top loosely with foil if edges brown too quickly.

8. Cool & Invert

  • Let the cake cool in the pan for 15 minutes, then invert onto a serving plate. Let cool completely (30–45 minutes) before slicing.

Serving Suggestions

Pair with:

  • Poached Apricots: Simmer 1½ cups water, ¾ cup sugar, ½ vanilla bean (split), and ¾ cup Sauternes. Add 8 halved/pitted apricots and cook 10 minutes until tender.

  • Alternative Toppings: Apricot jam, whipped cream, or mascarpone cheese.

Chef’s Tips & User Feedback

  • Butter Melting: Use the oven method for even heat distribution (no stovetop needed).

  • Cardamom Grinding: Add 1 tsp sugar to seeds in a spice grinder for faster, finer grinding.

  • Pistachio Freshness: Toast pistachios at 350°F for 8 minutes before grinding for nutty aroma.

  • User Note: “Avoid pre-ground cardamom—freshly ground seeds yield bright, complex flavor.”

Storage

Keep tightly wrapped at room temperature for up to 4 days; refrigerate for up to 1 week.

“Perfectly moist, fragrant, and nutty—cardamom adds depth, while pistachios provide a creamy finish.” — User Review