Name: Cardamom Pistachio Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 2 h 5 min
Cuisine: Fusion with Middle Eastern influence
Ingredients: 2 1/4 cup (290 g) spelt flour; 2 1/4 cup (253 g) coconut sugar; 1 cup + 2 tbsp (160 g) roasted unsalted pistachios (ground); 2 1/4 tsp baking powder; 1 1/2 tsp baking soda; 1 1/2 tsp ground cardamom; 3/4 tsp kosher salt; 1 3/4 cup (405 g) cashew milk; 1 1/2 tbsp (16 g) lemon juice; 1 cup (250 g) coconut yogurt; 3/4 cup (155 g) extra virgin olive oil; 1 tbsp vanilla paste or vanilla extract; 3/4 tsp almond extract; 3/4 cup (5.5 oz or 156 g) unsalted butter or unsalted vegan butter, softened; 2 cups (16 oz or 460 g) cream cheese or vegan cream cheese; 1/3 cup (135 g) honey; 2 tsp vanilla paste or vanilla extract; 1/8 tsp kosher salt

Introduction

This Cardamom Pistachio Cake is a fragrant and moist treat that combines the nutty flavor of roasted pistachios with the warm spice of cardamom. Perfect for a cozy afternoon tea or a special dessert, this cake comes with a creamy honey-sweetened cream cheese frosting that balances the spices beautifully.

The image shows close-up pieces of a soft, moist brown cake with a thick, creamy layer of pale beige frosting on top. The frosting is unevenly spread, with a smooth but slightly textured look, and sprinkled with chopped green pistachio nuts. The cake is on a white marbled surface, with crumbs scattered around. One piece is broken to show the inside texture of the cake, which is dense and crumbly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cup (405 g) cashew milk

1 1/2 tbsp (16 g) lemon juice

2 1/4 cup (290 g) spelt flour

2 1/4 cup (253 g) coconut sugar

1 cup + 2 tbsp (160 g) roasted unsalted pistachios

2 1/4 tsp baking powder

1 1/2 tsp baking soda

1 1/2 tsp ground cardamom

3/4 tsp kosher salt

1 cup (250 g) coconut yogurt

3/4 cup (155 g) extra virgin olive oil

1 tbsp vanilla paste or vanilla extract

3/4 tsp almond extract

3/4 cup (5.5 oz or 156 g) unsalted butter or unsalted vegan butter, softened

2 cups (16 oz or 460 g) cream cheese or vegan cream cheese

1/3 cup (135 g) honey*

2 tsp vanilla paste or vanilla extract (for frosting)

1/8 tsp kosher salt (for frosting)

Instructions

Step 1: Preheat your oven to 350°F and grease and line a 9×9 square pan with parchment paper. Olive oil works well for greasing. Set aside.

Step 2: Prepare the buttermilk by mixing the cashew milk and lemon juice in a pitcher. Stir and let it sit to curdle while you prepare the other ingredients.

Step 3: Grind the pistachios in a blender or spice grinder until very fine. Transfer to a large mixing bowl and add spelt flour, coconut sugar, baking powder, baking soda, cardamom, and kosher salt. Whisk to combine and remove lumps.

Step 4: In a medium bowl, whisk together the curdled buttermilk mixture, coconut yogurt, olive oil, vanilla paste, and almond extract until smooth.

Step 5: Add the wet ingredients to the dry pistachio and flour mixture. Whisk gently until fully combined and no flour streaks remain.

Step 6: Pour the batter into the prepared pan, then gently tap the pan on the counter to release air bubbles.

Step 7: Bake for 42-45 minutes, or until a toothpick inserted into the center comes out mostly clean with a few crumbs attached.

Step 8: Let the cake cool in the pan for 1 hour, then transfer it to a cooling rack to cool completely, about 1 hour more. For best flavor and texture, chill the cake overnight in the fridge before frosting.

Step 9: To make the frosting, use an electric mixer to cream the softened butter and cream cheese until smooth and fluffy, about 3 minutes.

Step 10: Add honey, vanilla paste, and kosher salt to the creamed mixture. Continue mixing until the frosting is light and fluffy, about 5 more minutes. Adjust sweetness to taste.

Step 11: Spread the frosting generously over the cooled cake using a spatula, creating loose swirls and loops for a rustic look.

Step 12: Garnish with chopped pistachios on top and enjoy.

Step 13: Store leftovers in an airtight container in the fridge.

Tips & Variations

Using a spice grinder to finely grind pistachios helps achieve a smoother texture in the cake.

Chilling the cake overnight before frosting enhances the flavor and helps prevent crumbling when frosting.

For a vegan version, use vegan butter, vegan cream cheese, and a plant-based honey substitute like maple syrup.

Feel free to swap spelt flour with all-purpose flour if you prefer a lighter texture.

FAQs

Can I use regular milk instead of cashew milk?

Yes, regular milk or any plant-based milk can be substituted, but cashew milk adds a subtle creaminess that complements the pistachios well.

Is it necessary to grind the pistachios?

Grinding the pistachios ensures they blend smoothly into the batter, giving the cake an even texture and rich flavor. Using whole nuts will result in a coarser crumb.