Description
This Pistachio Cardamom Cake is a rich, nutty dessert that combines roasted pistachios and aromatic cardamom for a delicious treat. Perfect for any occasion, it’s gluten-free and can easily be made vegan. The cake is moist, lightly spiced, and topped with a honey-coconut glaze, making it irresistible to all who try it.
Ingredients
Scale
- 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
- 85g honey (about 1/4 cup) for glaze (optional)
- 2 tablespoons coconut milk for glaze
- 1/2 teaspoon ground cardamom for glaze
Instructions
- Preheat the oven to 350°F (175°C) and line a cake pan with parchment paper.
- In a large bowl, whisk together the eggs, honey, coconut oil, and vanilla extract until smooth and well combined.
- Add the ground pistachios, cardamom, baking soda, and salt. Stir until everything is fully incorporated into a thick batter.
- Pour the batter into the prepared cake pan and spread it out evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the glaze (if using). Combine honey, coconut milk, and cardamom in a small saucepan. Heat over low heat until smooth and combined.
- Once the cake is done, let it cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.
- While the cake is still warm, drizzle the glaze over the top, allowing it to soak in.
- Garnish with chopped pistachios and cardamom pods to finish.
Notes
- For a gluten-free pistachio cardamom cake, use a gluten-free flour blend instead of all-purpose flour.
- To make it vegan, replace the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and use maple syrup instead of honey.
- If you prefer a richer frosting, try a cream cheese frosting with cardamom instead of the glaze.
- Prep Time: PT10M
- Cook Time: PT30M
- Category: Desserts
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 15g
- Sodium: 70mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg
Keywords: Pistachio Cardamom Cake, Cardamom Pistachio Cake, Gluten-Free Cake, Pistachio Cake with Cardamom, Nutty Cake, Vegan Pistachio Cake, Pistachio Dessert