Pistachio Cardamom Lemon BundtCourse: DessertCuisine: MediterraneanDifficulty: Easy
I love this cake as I love anything that has cardamom in it and I love pistachios. This cake is perfect as a light dessert and goes nicely for brunch, afternoon tea or for dessert. I usually serve it with homemade whipped cream or a dollop of creme fraiche. It is a nice touch to garnish with a little lemon zest. This cake is lovely and a treat even for those who think they are not pistachio fans. Enjoy and hope you like as much as we do.
1 cup shelled pistachios, finely ground in a food processor
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cardamom
2 sticks (1 cup) butter, room temperature
1 1/2 cups sugar
4 lg eggs at room temperature
1 cup buttermilk at room temperature
2 cups powdered sugar
2-3 Tablespoons milk
1/4 teaspoon Fiori di Sicilia (King Arthur Baking)
1/4 cup finely chopped pistachios as garnish
- In a medium bowl, whisk together ground pistachios, flour, salt, baking powder, baking soda, and ground cardamom.
- In a lg bowl, beat together with an electric hand mixer, 2 sticks butter and sugar on med high speed until light and fluffy. Scrape the sides down as you go, and beat in the eggs, one at a time. Reduce speed to low and slowly add in the flour mixture, in 2 batches, alternating with the buttermilk.
- Pour the batter into the greased bundt pan and bake for 45 to 50 minutes. Remove from oven and let rest for 10 minutes. Then invert onto a wire rack . Allow to cool completely then drizzle with glaze.
- In a medium bowl, sift powdered sugar. Whisk in 2-3 Tablespoons milk and rose water or lemon extract until smooth. Depending on your personal likes, on thickness or thinness of the glaze-add more or less of the milk. Pour over the cake and sprinkle with chopped pistachios and fresh lemon zest.
- Let sit 30 minutes.