Raspberry Pistachio Cardamom Cake
Serves
8
Total Time
50mins
Calories
432
An easy cake for pistachio lovers! You can substitute different seasonal berries or soft fruits for the topping.
- Pistachios
200 g (about 1 ½ cups)ground
- Ground almonds
50 g (about ¼ cup)
- All purpose flour
50 g (about ½ cup)
- Salt
¼ teaspoon (about 2 g)
- Baking powder
1 teaspoon (about 5 g)
- Ground cardamom
1 teaspoon (about 2 g)
- Honey
150 g (about ½ cup)
- Unsalted butter
150 g (about ¾ cup)room temperature
- Egg
3 (about 150 g)
- Raspberries
200 g (about 1 ¼ cups)
INGREDIENTS
- 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
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
