Raspberry Pistachio Cardamom Cake

by

Drop

POSTED Tue, 21 April 2015

Serves

8

Total Time

50 MINS

Calories

432

An easy cake for pistachio lovers! You can substitute different seasonal berries or soft fruits for the topping.

recipe-image

    INGREDIENTS


  • Pistachios icon
    Pistachios

    200 g (about 1 ½ cups)ground

  • Ground almonds icon
    Ground almonds

    50 g (about ¼ cup)

  • All purpose flour icon
    All purpose flour

    50 g (about ½ cup)

  • Salt icon
    Salt

    ¼ teaspoon (about 1.5 g)

  • Baking powder icon
    Baking powder

    1 teaspoon (about 5 g)

  • Ground cardamom icon
    Ground cardamom

    1 teaspoon (about 2 g)

  • Honey icon
    Honey

    150 g (about ½ cup)

  • Unsalted butter icon
    Unsalted butter

    150 g (about ¾ cup)room temperature

  • Egg icon
    Egg

    3 (about 150 g)

  • Raspberries icon
    Raspberries

    200 g (about 1 ¼ cups)

    METHOD


  • 1. Pre-heat oven - 175°C
  • 2. Prepare a clean springform pan
  • 3. Add pistachios, ground almonds, all purpose flour, salt, baking powder and ground cardamom to a clean medium bowl
  • 4. Whisk together and set aside
  • 5. Add honey and unsalted butter to a clean stand mixer bowl
  • 6. Beat together until creamy - 3 min
  • 7. Mix in egg to the batter one by one
  • 8. Fold dry ingredients into batter
  • 9. Spread batter with springform pan
  • 10. Add raspberries to a clean small bowl
  • 11. Scatter fruit over cake
  • 12. Bake until skewer tests clean - 35 min, 175°C
  • 13. let cool

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