Raspberry Pistachio Cardamom Cake
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- Total Time
- 50mins
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- Serves
- 8
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- Calories
- 432
An easy cake for pistachio lovers! You can substitute different seasonal berries or soft fruits for the topping.
recipe updated Mar 26, 2020
Ingredients
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- Pistachios
- 200 g (about 1 ½ cups)
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- Ground almonds
- 50 g (about ¼ cup)
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- All purpose flour
- 50 g (about ½ cup)
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- Salt
- ¼ tsp (about 1.5 g)
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- Baking powder
- 1 tsp (about 5 g)
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- Ground cardamom
- 1 tsp (about 2 g)
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- Honey
- 150 g (about ½ cup)
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- Unsalted butter
- 150 g (about ¾ cup)
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- Egg
- 3 (about 150 g)
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- Raspberries
- 200 g (about 1 ¼ cups)
Tools
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Stand mixer
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Spatula
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Whisk
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Small bowl
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Medium bowl
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Stand mixer bowl
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Springform pan - 8 x 2.5"
Step preview
- Pre-heat oven - 175°C
- Prepare a clean springform pan
- Add pistachios, ground almonds, all purpose flour, salt, baking powder and ground cardamom to a clean medium bowl
- Whisk together and set aside
- Add honey and unsalted butter to a clean stand mixer bowl
- Beat together until creamy - 3 min
- Mix in egg to the batter one by one
- Fold dry ingredients into batter
- Spread batter with springform pan
- Add raspberries to a clean small bowl
- Scatter fruit over cake
- Bake until skewer tests clean - 35 min, 175°C
- let cool