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 - 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. Scatter raspberries over the batter
- 11. Bake until skewer tests clean - 35 min, 175°C
- 12. Let cool
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
