Pistachio Cardamom Cake | The Subversive Table
Pistachio Cardamom Cake
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

A simple, modern cake that's mixed in one bowl. Not too sweet. A dense yet tender crumb. Fragrant cardamom to up the sophistication factor. A generous studding of pistachios on top.  Plus, an optional glaze for those who need a little more sweetness.  

Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Pistachio Cardamom Cake
Servings: 12 generous slices
Author: The Subversive Table
Ingredients
  • 3 eggs
  • 1 cup olive oil
  • 1/4 cup full fat sour cream or plain yogurt
  • 1 cup flour
  • 3/4 cup sugar
  • 1 tsp ground cardamom
  • 1 tsp baking powder
  • 1/2 tsp salt 1 tsp if pistachios are unsalted
  • 1 cup ground roasted and salted pistachios about 4 ounces, *see note below
  • 1/2 cup roasted and salted pistachios about 2 ounces, coarsely chopped
Glaze (optional)
  • 1 cup powdered sugar
  • 1 Tbsp milk
  • 1 Tbsp roasted salted pistachios, chopped (for garnish)
Instructions
  1. Preheat oven to 350F/175C. Butter a 9inch cake pan and line the bottom with parchment paper.
  2. Add eggs to a large bowl and whisk until well combined. Add olive oil and sour cream/yogurt and whisk again. If the edges look slightly curdled, that’s ok. Just keep whisking and it will disappear into a smooth batter. Add sugar, flour, baking powder, salt, and whisk until just combined.  

  3. At this point, switch from a whisk to a spatula. Add the ground pistachios and gently fold into the batter. Make sure the batter is well combined.  

  4. Pour into the cake pan. Level the top so that it’s nice and even. Sprinkle the remaining chopped pistachios over the top.
  5. Bake at 350F/175C oven for 35-45 minutes. The cake should be done when the top is golden brown and an inserted skewer comes out with a few crumbs attached. Make sure not to over bake the cake, as this will result in an overly dry crumb.  

  6. Cool for 10 minutes. Slide a knife around the sides of the cake pan and invert onto a platter. This is an important step if you want a crisp, crackly crust. Serve warm with a light dusting of powdered sugar.
  7. Alternately, make a glaze. Combine 1 cup of powdered sugar and 1 Tbsp of milk in a bowl and whisk until smooth. Spoon glaze over cake. Sprinkle 1 Tbsp roasted, salted, chopped pistachios over the top.
Recipe Notes

*Note: I used a food processor to pulse shelled, roasted pistachios to a finely ground, crumbly mixture. Be careful not to over process, as you don’t want pistachio nut butter. The resulting texture should be fine but still somewhat coarse. If there are a few large chunks, that’s ok.