Description
This Pistachio Cardamom Cake is a moist, aromatic, and naturally gluten-free dessert that combines the rich flavors of ground pistachios and warm cardamom with a delicate honey-sweetened batter. Finished with a fragrant honey-coconut glaze and garnished with chopped pistachios and cardamom pods, it’s a sophisticated cake perfect for any occasion.
Ingredients
Scale
Cake
- 200g ground pistachios (about 1 1/2 cups)
- 120g honey (about 1/2 cup)
- 3 large eggs
- 1 teaspoon ground cardamom
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 60ml coconut oil (about 1/4 cup)
- 1 teaspoon vanilla extract
Glaze (optional)
- 85g honey (about 1/4 cup)
- 2 tablespoons coconut milk
- 1/2 teaspoon ground cardamom
Garnish
- Chopped pistachios
- Cardamom pods
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and line a cake pan with parchment paper to prevent sticking and ensure easy removal.
- Mix wet ingredients: In a large bowl, whisk together the eggs, honey, coconut oil, and vanilla extract until the mixture is smooth and well combined, which will create a slightly thick batter base.
- Add dry ingredients: Stir in ground pistachios, ground cardamom, baking soda, and salt until evenly incorporated into a thick, cohesive batter.
- Pour and spread batter: Transfer the batter to the lined cake pan and spread it evenly to ensure uniform baking.
- Bake the cake: Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Prepare glaze: While the cake bakes, combine honey, coconut milk, and ground cardamom in a small saucepan. Heat over low heat until the glaze is smooth and well blended.
- Cool the cake: Let the cake cool in the pan for 10 minutes after baking, then transfer it to a wire rack to cool completely to room temperature.
- Glaze and soak: When the cake is still warm, drizzle the prepared glaze over the top, letting it soak in to add moisture and flavor.
- Garnish and serve: Finish by garnishing with chopped pistachios and cardamom pods for an attractive presentation and added texture.
Notes
- This cake is naturally gluten-free thanks to the use of ground pistachios instead of flour.
- You can substitute coconut oil with another neutral oil like vegetable or avocado oil if preferred.
- If you don’t have coconut milk, regular milk or a non-dairy alternative can be used in the glaze.
- For a stronger cardamom flavor, consider lightly crushing cardamom pods before grinding.
- Store leftovers in an airtight container at room temperature for 2-3 days or refrigerate for up to a week.
- To serve, slice and enjoy as a delicious snack or dessert, pairing well with tea or coffee.
