Pistachio Cardamom Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g pistachios, unsalted
- 0.5 teaspoon ½ cardamom, ground
- 150 g butter
- 180 g flour
- 1 teaspoon Baking powder
- 300 g suar
- 3 egg (s)
- 125 g yourt
- 1 lime (s), grated zest it
- 100 ml water
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Grease the springform pan (20 cm), preheat the oven to 180 degrees.
- Finely chop the pistachios with cardamom in the food processor. Add butter, flour and 180 g sugar and work into a crumbly dough. Mix the eggs with the yogurt and stir into the crumbly batter. Pour the batter into the mold. Bake cakes for 45-50 minutes. (Chopstick sample!)
- Rub the lime zest and heat with the remaining sugar and 100 ml water in a saucepan until the sugar has dissolved.
- Poke holes in the cake with a chopstick and drizzle with hot syrup.
- Let cool and serve.
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