Raspberry Pistachio Cardamom Cake
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- Total Time
- 50mins
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- Serves
- 8
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- Calories
- 432
An easy cake for pistachio lovers! You can substitute different seasonal berries or soft fruits for the topping.
recipe updated 17 Nov 2021
Ingredients
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- Pistacchios
- 200 g
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- Ground almonds
- 50 g
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- Plain flour
- 50 g
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- Salt
- ¼ teaspoon
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- Baking powder
- 1 teaspoon
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- Ground cardamom
- 1 teaspoon
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- Honey
- 150 g
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- Unsalted butter
- 150 g
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- Egg
- 3
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- Raspberries
- 200 g
Tools
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Stand Mixer
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Spatula
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Oven
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Whisk
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Small bowl
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Medium bowl
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Stand mixer bowl
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Springform pan - 20cm (8")
Step preview
- Pre-heat oven - 175°C
- Prepare a clean springform pan - grease with butter and dust with a little flour
- Add pistacchios, ground almonds, plain flour, salt, baking powder and ground cardamom to a clean medium bowl
- Whisk together and set aside
- Add honey and unsalted butter to a clean stand mixer bowl
- Beat together until creamy - 3 min
- Mix in egg to the butter-honey mixture one by one until well combined
- Fold dry ingredients into batter until combined
- Spread batter into springform pan
- Scatter raspberries over the batter
- Bake until skewer tests clean - 35 min, 175°C
- Let cool