Pistachio and Cardamom Bundt Cake
I can't imagine it's been a year since I first posted the recipe for this scrumptious pistachios & cardamom Bundt cake. Today I baked the same cake for a friend. She was hosting an afternoon holiday tea party for six people and was looking for a cake that would add beauty to her table and of course be impressively delicious. As she was describing what she wanted, the pistachio cardamom Bundt cake came to my mind, I knew she would fall in love with the shape and the flavors.
I can't wait to see pictures of her beautiful decorations and the cakes, but for now, I'm going to share few tips on baking a Bundt cake and my recipe for this nutty and spicy pistachio cardamom cake.
- The beauty of a Bundt cake is in the shape, so it's really important that you be able to get the cake out of the pan without damaging the beautiful shape. In order to do that, you need to make a paste with 2 tablespoons of melted butter with 1 tablespoon of flour and use a pastry brush to cover all the groves and indentation of the cake pans with this paste.
- When pouring the batter into the pan, make sure to use a large spoon, ensuring that the batter doesn't stick to the sides of the pans. Also, tap the cake pans on the counter to burst any air bubbles that have been created in the middle.
- Use a spatula to straighten the top, since the cakes will be converted, it's important that the top of the cakes are leveled.
Pistachio & Cardamom Bundt Cake
Yields: two small 4" cakes Bake time: 20-30 minutes
- 1 cup unsalted Pistachios
- 1 cup + 2 tbsp flour
- 2 tsp cardamom powder
- 2 tsp baking powder
- pinch of salt
- 1 cup sugar
- 1/2 cup + 2 tbsp butter; soften
- Zest of an orange
- 3 eggs
- 1/2 cup sour cream
- Preheat the oven to 350°F or 175°C
- Brush the cake pans using the above method explained in Key-points
- Crush pistachios in a food processor until crumbly
- In a medium bowl, mix together crushed pistachios, flour, baking powder, cardamom, & salt; place aside
- In a large bow & with electrical mixer, mix together sugar with softened butter until the sugar is melted, add zest of an orange, add eggs one at a time and mix well after each addition.
- Add cardamom and sour cream and mix until smooth, use a spatula to clean the side of the bowl
- Use a large spoon to divide the batter equally into the pans, filling about 3/4 of the can pans. Smooth the top with a spatula and place on the medium rack of your oven
- Place the cake pans on a baking tray and onto the oven.
- Bake for 20-30 minutes or until the inserted toothpick comes out clean
- Place the cakes on the baking rack and let cool for 10 minutes
- Remove the cakes from the pan and let cool for 10 more minutes, then dust with powdered sugar and serve.