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.
- Pistachios200 gground
- Ground almonds50 g
- All purpose flour50 g
- Salt¼ teaspoon
- Baking powder1 teaspoon
- Ground cardamom1 teaspoon
- Honey150 g
- Unsalted butter150 groom temperature
- Egg3
- Raspberries200 g
Ingredients
- 1. Pre-heat oven - 175°C / 350°F
- 2. Prepare a clean springform pan - grease with butter and dust with a little flour
- 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 butter-honey mixture one by one until well combined
- 8. Fold dry ingredients into batter until combined
- 9. Spread batter into springform pan
- 10. Add the berries - press them into the batter just a little bit
- 11. Bake until skewer tests clean - 35 min, 175°C / 350°F
- 12. Let cool
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
