Pistachio-Cardamom Cake with Lime Syrup
A warm, nutty cake infused with cardamom and drizzled with lime syrup, perfect for coffee hour or dinner parties.
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.
Notes
Store leftovers covered at room temperature for up to 2 days; refrigerate for up to 4 days. Wrap individual slices tightly in plastic wrap for freezing up to 3 months.