This pistachio cardamom cake with cream cheese frosting is a delightful fusion of nutty, floral and lightly spiced flavors. Inspired by Indian tastes, this cake is perfect for festive occasions or a cozy afternoon treat. The recipe yields two 9″ layers and can easily be halved. For an eggless version, substitute the eggs with Greek yogurt or hung curd.
Before you start baking, consider reviewing general tips for baking perfect cakes to ensure consistent results.
Ingredients
- 1½ cups pistachios
- 2 cups all-purpose flour
- 4 tsp baking powder
- 2 tsp cardamom powder
- ¼ tsp grated nutmeg
- ¼ tsp salt
- 200 g (1 cup) butter, softened
- ½ cup castor sugar
- 1 tsp vanilla extract
- 6 large eggs (or 2 cups Greek yogurt/hung curd for eggless)
- 1 cup whole milk
Procedure
- Preheat the oven to 180°C. Prepare two 9″ cake pans by greasing and lining them with parchment paper.
- Place pistachios in a food processor and pulse until finely crushed. Avoid over-processing to prevent turning them into a paste.
- Add the all-purpose flour, baking powder, cardamom powder, grated nutmeg and salt to the crushed pistachios and pulse briefly to combine.
- In a large bowl, beat the softened butter and castor sugar until light and fluffy. If using eggs, add them one at a time, beating after each addition. If using yogurt, fold it in until combined.
- Stir in the vanilla extract.
- In three additions, alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently and only until just combined to avoid overworking the batter.
- Divide the batter evenly between the two prepared pans and smooth the tops. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean and the cakes are springy to the touch.
- Allow the cakes to cool in the pans for 10–15 minutes, then invert onto a wire rack to cool completely before frosting.
Finish the cake with a cream cheese frosting for a rich, tangy contrast to the pistachio and cardamom. A reliable cream cheese frosting recipe can be used to complement these layers.
This cake keeps well refrigerated for a few days when covered. Bring to room temperature before serving for the best texture and flavor.