Pistachio-Cardamom Cake
Updated Nov. 19, 2025
- Total Time
- 1 hour 15 minutes, plus cooling time
- Prep Time
- 15 minutes
- Cook Time
- 1 hour, plus cooling time
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons unsalted or salted butter
- 1teaspoon sugar
- ¾ cup/60 grams sliced almonds
- ¾ cup/95 grams shelled unsalted pistachios
- 1cup/145 grams all-purpose flour, divided
- 2teaspoons cardamom seeds, from about 2 tablespoons cardamom pods (see Tip)
- ½ cup/115 grams unsalted butter, at room temperature
- 1cup/200 grams sugar
- 3large eggs, at room temperature
- 1teaspoon baking powder, preferably aluminum-free
- Pinch of salt
For the Topping
For the Cake
Nutritional analysis per serving (8 servings)
432 calories; 26 grams fat; 11 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 45 grams carbohydrates; 3 grams dietary fiber; 27 grams sugars; 8 grams protein; 116 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees.
- Step 2
Make the topping: Put the 2 tablespoons butter in a 9-inch round cake pan (not a springform pan). Set the pan directly on the stovetop over low heat until the butter melts. Remove from the heat and let cool briefly. Sprinkle the 1 teaspoon sugar evenly over the melted butter, then add the almonds, tilting and shaking the pan to distribute them evenly. Set the pan aside. (If using an electric or induction stove that a cake pan won’t work on, you can also prepare the topping in a saucepan and scrape it into the cake pan.)
- Step 3
Make the cake: In a blender or a food processor fitted with the metal blade, pulverize the pistachios with ¼ cup/35 grams of the flour until they’re as finely ground as possible. Transfer to a small bowl.
- Step 4
Crush the cardamom seeds in a mortar and pestle or seal them in a sturdy plastic bag and crush them with a rolling pin. Add the crushed seeds to the pistachio mixture and stir to combine. Set aside.
- Step 5
In a stand mixer fitted with the paddle attachment (or with a hand mixer or by hand), beat together the butter and sugar on medium speed until very light and fluffy, 3 to 5 minutes. Add the eggs one at a time, beating until completely incorporated.
- Step 6
In a small bowl, whisk together the remaining ¾ cup/110 grams flour with the baking powder and salt, and stir it into the butter-egg mixture. Stir in the pistachio mixture just until combined.
- Step 7
Spoon the batter into the prepared cake pan by dropping four or five mounds on top of the almonds. Carefully spread the batter into an even layer, trying not to disturb the almonds. Bake until a toothpick inserted in the center of the cake comes out clean, about 40 minutes. Let cool for 15 minutes.
- Step 8
Run a knife around the sides of the cake to help loosen it from the pan. Invert the cake onto a serving plate. Let cool completely. (The cake will keep, well wrapped and stored at room temperature, for up to 4 days.)
- Once cardamom seeds are removed from their pods, they begin to lose their flavor. There are good brands of decorticated (already husked) cardamom seeds available and some of the best are from Burlap & Barrel, which sells a grinder filled with husked cardamom seeds ready to grind. To release cardamom seeds yourself, crack open the husks with your fingers and free the seeds from the insides of the pods. Avoid preground cardamom powder, which lacks the punch of freshly ground seeds.
- This cake is lovely served with apricots poached in Sauternes (or another dry or sweet white wine): Bring 1½ cups water and ¾ cup sugar to a boil in a medium saucepan. Add half a vanilla bean, split lengthwise, and ¾ cup Sauternes. Decrease the heat to maintain a simmer. Halve and pit 8 fresh apricots. Add the apricot halves to the pan and poach until softened, about 10 minutes. You can also use 8 ounces/225 grams dried apricots, poaching them until tender, 30 to 45 minutes. Before serving, remove the vanilla pod. (It can be rinsed, dried and used for another purpose.)
Private Notes
Comments
@suzy-q this question is answered in the “tips” at the end of the recipe
what about using ground cardamon from the spice rack?
@suzy-q The answer to that is in the “tips” after the recipe, A lack of flavor.
Cake was really dry. Recommend taking out early.
This was wonderful! Everyone who tried it loved it. I didn’t have a 9» pan so used an 8», and it was looking nicely browned with edges pulling away from the pan at about 40 min, but the knife I used to test done-ness was not clean, so I took internal temp and it was 210 so I took it out. When I flipped it over after sitting some of the topping stuck to the pan, but it came out easily and looked fine stuck back on the cake. I couldn’t find apricots so made the poached fruit with frozen peaches and it was a very nice addition. This was a delicious dessert! Oh and I used non-dairy butter and substituted aquafaba for the eggs, which I do with great success for all of my baking.
Loved putting this recipe together. It smelled and looked great. Could be my taste buds but the cardamon was quite overpowering. I would make this recipe again but with half the cardamon.