Raspberry Pistachio Cardamom Cake

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recipe by Drop www.getdrop.com

  • Time icon
    Total Time
    50mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    432
based on 2 ratings

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

recipe updated Jun 7, 2019

Ingredients

  • Pistachios icon
    Pistachios
    200g (about 1½ cups)
  • Ground almonds icon
    Ground almonds
    50g (about 5½ tbsp)
  • All purpose flour icon
    All purpose flour
    50g (about ½ cup)
  • Salt icon
    Salt
    about ¼ teaspoon (1g)
  • Baking powder icon
    Baking powder
    1 tsp (5g)
  • Ground cardamom icon
    Ground cardamom
    1 tsp (2g)
  • Honey icon
    Honey
    150g (about ½ cup)
  • Unsalted butter icon
    Unsalted butter
    150g (about ¾ cup)
  • Egg icon
    Egg
    3 (150g)
  • Raspberries icon
    Raspberries
    200g (about 1¼ cups)

Tools

  • kCook icon Stand mixer
  • kCook icon Spatula
  • kCook icon Whisk
  • kCook icon Small bowl
  • kCook icon Medium bowl
  • kCook icon Stand mixer bowl
  • kCook icon Springform pan - 8 x 2.5"

Step preview

  1. Pre-heat - 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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