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A warm, nutty cake perfumed with cardamom and brightened by a tart lime syrup, this Pistachio-Cardamom Cake hits that sweet spot between cozy and unexpected. It’s the sort of cake I bake when I want something a little different for coffee hour or a small dinner party: simple to make, but with a lifted, aromatic finish. If you like nut-forward desserts, this keeps well and slices beautifully for guests. For a dessert table, I’ll often pair it with an easy vegan no-bake cherry cheesecake to offer a contrasting creamy, fruity option.
Why you’ll love this Pistachio-Cardamom Cake Recipe with Lime Syrup
This cake is moist without being dense thanks to a balance of ground pistachios and just enough flour, while ground cardamom gives it a warm, slightly floral lift. The lime syrup pushed into the hot cake adds acidity that keeps each bite bright and prevents sweetness from becoming cloying. Make it for brunch, a casual dinner, holidays, or when you want a showy-but-unfussy dessert.
I made this the first time for a small get-together and every bite felt both homey and special.
How this recipe comes together
Start by toasting and grinding pistachios for the best flavor, then cream butter and sugar to incorporate air. This is where the cake gets its lift. Alternate dry ingredients and milk into the creamed mixture, fold in ground pistachios and lime zest, and bake at 350°F (175°C) until the center springs back and a toothpick comes out with a few moist crumbs (about 35–40 minutes). While the cake bakes, simmer the lime syrup until the sugar dissolves; pour it over the hot cake so it sinks in and keeps the crumb tender.
What you’ll need
- 1 cup (125 g) shelled pistachios, toasted and finely ground (reserve 2 tbsp chopped for garnish)
- 1 1/4 cups (160 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp ground cardamom
- Zest of 2 limes (about 2 tsp), plus 2–3 tbsp juice for syrup
- 3/4 cup (170 g) unsalted butter, softened to room temperature
- 3/4 cup (150 g) granulated sugar
- 3 large eggs, room temperature
- 1/2 cup (120 ml) whole milk or cultured buttermilk, room temperature
- 1 tsp vanilla extract
- For the lime syrup: juice of 2 limes (about 60 ml), 1/3 cup (67 g) granulated sugar, 2 tbsp water
- Optional: whipped cream or mascarpone for serving
Ingredient notes and substitutions:
- For a nut-free version, replace ground pistachios with an equal weight of almond flour (texture will differ) or use 1/2 cup extra flour plus 1/2 cup finely ground oats.
- If you prefer less cardamom, reduce to 1/2 tsp; for more floral notes, add a pinch of ground cinnamon.
- Use oil (neutral-flavored, 3/4 cup) instead of butter for a slightly denser, moist crumb suitable for warmer climates.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment; grease the parchment.
- Toast the pistachios in a dry skillet over medium heat, stirring, until fragrant and lightly golden, 3–5 minutes. Let cool, then pulse in a food processor until finely ground; reserve 2 tablespoons chopped nuts for garnish.
- Whisk together flour, baking powder, baking soda, salt, and cardamom in a bowl. Stir in the ground pistachios and lime zest until evenly combined.
- In a large bowl, cream the softened butter and sugar with a mixer on medium speed until pale and fluffy, 3–4 minutes. Add eggs one at a time, beating briefly after each until incorporated; mix in vanilla.
- With the mixer on low, add one-third of the flour mixture, then half the milk, then another third of flour, the remaining milk, and finish with the last flour, mixing just until combined. Don’t overmix. The batter will be slightly thick but pourable.
- Scrape batter into prepared pan, smooth the top, and bake on the center rack for 35–40 minutes. The cake is done when it’s golden, the edges pull slightly from the pan, and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- While the cake bakes, make the lime syrup: combine juice, sugar, and water in a small saucepan, simmer until sugar dissolves, about 3 minutes. Remove from heat.
- When the cake comes out, poke several holes across the top with a skewer and slowly pour about 1/4 cup of syrup over the hot cake; let it absorb for 10 minutes, then remove the cake from the pan to a wire rack and brush with remaining syrup as needed.
- Cool completely before slicing. Garnish with reserved chopped pistachios and extra lime zest.
Best ways to enjoy it
This cake is lovely sliced with a dollop of lightly sweetened whipped cream or a smear of mascarpone and an extra sprinkle of chopped pistachios. For brunch, serve alongside fruit salads and light pastries; the cake’s cardamom notes pair well with citrus-based drinks. If you’re planning a buffet, put it on the same table as a savory option like a breakfast pizza so guests can mix and match sweet and savory.
Storage and reheating tips
Store leftovers covered at room temperature for up to 2 days; for longer storage, refrigerate in an airtight container for up to 4 days. To freeze: wrap individual slices tightly in plastic wrap and place in a freezer bag; freeze up to 3 months. Thaw overnight in the refrigerator. Reheat slices gently in a 300°F (150°C) oven for 8–10 minutes or microwave in 10–15 second bursts until just warm—avoid overheating, which dries the crumb. Discard if you detect off odors, sliminess, or mold.
Helpful cooking tips
- Toasting the pistachios first intensifies flavor; don’t skip it. Watch carefully, they go from fragrant to burnt quickly.
- Bring eggs and milk to room temperature for better emulsion and volume when creaming butter and sugar.
- Don’t overmix after adding flour; overworking gluten will tighten the crumb.
- If your cake browns too quickly, tent loosely with foil after 20 minutes of baking.
- For a party where you want both sweet and savory, offer this cake alongside a small platter of savory bites like baked salmon meatballs with creamy avocado sauce. The contrast keeps the menu balanced.
Creative twists
- Citrus swap: replace lime with orange or blood orange for a sweeter syrup and a different aroma.
- Gluten-free: use a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if the blend lacks it.
- Vegan: swap butter for coconut oil, eggs for flax eggs (3 tbsp ground flax + 9 tbsp water), and milk for plant milk; texture will be slightly denser.
- Make it a tart: press the batter into a 9-inch tart pan with a removable bottom for a more elegant presentation, adjusting bake time by a few minutes if thinner. For a contrasting savory twist at a brunch buffet, consider pairing with a hearty option like chicken-crust pizza topped with Caesar salad.
Common questions
Q: Can I use pre-ground pistachio powder?
A: Yes, finely ground pistachio powder works. Toast whole nuts first if they’re raw, or lightly toast the powder in a skillet to awaken oils; measure after grinding.
Q: Can I make the cake a day ahead?
A: Absolutely. Bake, cool, and keep covered at room temperature for up to 24 hours, or refrigerate for up to 4 days. Add the final syrup just before serving if you want the freshest texture.
Q: How do I know when the syrup has soaked in enough?
A: The top should feel tacky but not soggy; the cake will feel slightly heavier, and the surface will no longer bead with syrup. If the cake still seems dry after 10 minutes, brush on a little more; go slowly to avoid sogginess.
Q: Is this safe to freeze with syrup already added?
A: Yes, wrap tightly to prevent freezer burn. Note that syrup-soaked crumb can be softer after thawing; freeze slices for best results.
Enjoy baking this cake rewards a little attention with a layered aroma and an elegant finish that’s easier to pull off than it looks.
Pistachio-Cardamom Cake with Lime Syrup
Ingredients
Main Ingredients
- 1 cup shelled pistachios, toasted and finely ground (reserve 2 tbsp chopped for garnish) For a nut-free version, replace with almond flour or extra flour plus ground oats.
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp ground cardamom Reduce to 1/2 tsp for less flavor.
- 3/4 cup unsalted butter, softened to room temperature Use oil instead for a denser crumb.
- 3/4 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 cup whole milk or cultured buttermilk, room temperature
- 1 tsp vanilla extract
For the Lime Syrup
- 2 limes juice of (about 60 ml)
- 1/3 cup granulated sugar
- 2 tbsp water
Optional Serving Suggestions
- whipped cream or mascarpone For serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment; grease parchment.
- Toast the pistachios in a dry skillet over medium heat for 3–5 minutes until fragrant and lightly golden. Let cool, then pulse in a food processor until finely ground; reserve 2 tablespoons for garnish.
- Whisk together the flour, baking powder, baking soda, salt, and cardamom in a bowl, then stir in the ground pistachios and lime zest until evenly combined.
- In a large bowl, cream the softened butter and sugar with a mixer on medium speed until pale and fluffy, about 3–4 minutes. Add eggs one at a time, beating after each until incorporated, then mix in vanilla.
- With the mixer on low, add one-third of the flour mixture, then half the milk, another third of flour, the remaining milk, and finish with the last flour portion, mixing just until combined.
- Scrape the batter into the prepared pan, smooth the top, and bake for 35–40 minutes until golden and a toothpick comes out with a few moist crumbs.
Making the Lime Syrup
- While the cake bakes, combine lime juice, sugar, and water in a small saucepan. Simmer until sugar dissolves, about 3 minutes.
- When the cake comes out, poke holes across the top and slowly pour about 1/4 cup of syrup over the hot cake; let it absorb for 10 minutes.
Finishing Touches
- Remove the cake from the pan to a wire rack and brush with remaining syrup as needed.
- Cool completely before slicing, garnishing with reserved chopped pistachios and extra lime zest.
