We had to get out. You must know that feeling by now. “It was a snowy, cold Sunday afternoon, you’ve been in all week and the walls are closing in around you … you have to get out of the house.” Well, that was hubby and I. We ended up going to a little out-of-the-way place for a late lunch and an adult beverage (or two). Enjoying the meal and not wanting to leave the warm and friendly atmosphere of this little pub, we did something we ordinarily don’t do. We ordered DESSERT! Yup, I said it. Do we live on the edge or what?
We asked the waitress for her recommendation and this is what she suggested. Pistachio Cardamom Cake. Huh? Not the usual Brownie Sundae or Tiramisu or Creme Brulee or Bread Pudding (which seems to be the only desserts restaurants offer these days). Boring! Where has the creativity gone? Why do restaurants think they should serve the same food as all the other restaurants? Is it because that’s all Sysco offers? Sorry for the cynicism but it doesn’t take much to make a creative dessert.
Well, this one was exactly what we wanted … unique, comforting, sweet and delicious! Served warm with a big scoop of vanilla ice cream and a dollop of whipped cream and worth every tasty calorie. The first thing I did when we got home, of course, was check all my cookbooks. Not a recipe for Pistachio Cardamom Cake to be found. Searching the internet I did find a couple, all of which I tried. In my attempt to duplicate the cake we had, this is about as close to it as I’ve been able to get. I hope you enjoy it as much as we did.
This rustic cake (or bread) is quick and easy to make. Do be sure to toast the pistachios, and have freshly ground cardamom, if you can. The flavor is much more intense.
PISTACHIO CARDAMOM CAKE
Bake at 350° for 35 to 40 minutes (depending upon size of baking pan). Serves 9 to 12.
2-1/4 cups all purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
3 teaspoons freshly ground cardamom
1 cup ground toasted pistachios
4 large eggs, room temperature
2 cups sugar
3/4 cup vegetable oil
1/2 cup buttermilk
2 teaspoons vanilla
dash green food coloring (optional)
Glaze:
1/2 teaspoon ground cardamom
1 cup confectioner’s sugar
2 tablespoons orange juice or cream
1/4 cup toasted pistachios, chopped
Preparation: If you have cardamom pods, break open the pod and grind the cardamom seeds. You’ll need three teaspoons for the batter, but reserve 1/2 teaspoon for the glaze. If you don’t have fresh cardamom, ground is fine.
You’ll also get more flavor from pistachios which have been slightly toasted to bring out the oils and flavor. This is an important step. After toasting, blitz the pistachios in a food processor until finely ground.
In a large bowl, mix together all the dry ingredients. Add the ground pistachios and ground cardamom. Be sure its well blended.
In another bowl, beat the eggs and sugar til light and fluffy. Add the additional wet ingredients and blend well. Yes, I added a bit of green food coloring for dramatic effect.
Fold the dry ingredients into the wet ingredients and pour into a well-greased baking pan. A square pan, loaf pan, cake pan … it doesn’t matter. Bake time, however, will depend upon which pan size you use.
Bake for 30 to 50 minutes (loaf pan will take longer – cake pan will take less). When a toothpick tested in the center comes out clean and the sides pull away from the pan, it is done.
Cool completely on a wire rack. Meanwhile, mix the glaze. Put the cake on a serving plate. Spoon the glaze over and sprinkle with chopped pistachios. Let it cool completely or serve it slightly warm. It’s up to you.
Be sure to put the kettle on and get your tea ready. The nutty texture from the pistachios combined with the perfume from the cardamom will warm your tummy and your spirits. If you want to splurge and add a scoop of vanilla ice cream and a dollop of whipped cream. Go right ahead! This is an easy-to-prepare, homey, quick cake (or bread) and, hopefully, you will love it as much as hubby and I. Happy sipping!!
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Using a stand mixer (or hand mixer), beat the butter and sugars together until light and fluffy. Then add the vanilla and beaten eggs.
In a separate bowl, sift together the flour, oats, baking soda and salt. Add the dry ingredients to the wet ingredients. You can use a big wooden spoon, or, if you are like me, you just switched out the paddle on your stand mixer to the bread one.
Add the chocolate chips and the walnuts to the batter. Mixing well. If you don’t like nuts, leave them out, and add more chocolate chips. They’re your cookies.
On parchment-lined baking sheets, drop spoonfuls of dough (or with an ice cream scoop). The size is up to you. Larger ones will take another minute or two to bake, but PUHLEEZE don’t overbake these cookies. They need to be a bit soft in the middle and gooey!
After spooning the dough onto the baking trays, dip the bottom of a drinking glass into flour and press onto each ball of dough. You want to flatten them slightly. If you are making these ahead, you can chill the trays at this point, if you like, up to four hours.
Bake at 350° for 12 to 15 minutes … again, depending upon the size. If you want small, “adult-sized” so that you can eat three or four and not feel guilty, fine. And, if you want one big “two hander”, go for it! Just remember …. underdone is best!
In a large bowl mix together the flour, salt, sugar and lemon zest. In a small bowl warm the milk slightly (microwave is fine) and add the butter. Stir until melted.
Turn the dough out onto a lightly floured board. Knead in the dried fruits or candied lemon peel.
When the dough has doubled in size and is ready (it will hold a depressed fingerprint) tip it out onto your pastry board.
If not using lemon curd, just roll each ball tightly and then place all the dough balls in a parchment lined baking tray. They should just touch each other.
poon, remove as much of the pith as possible. Slice the peel into long, thin julienne strips. Place the lemon strips into a small saucepan and just cover with water. Bring to a boil.