How to make it

  • If you are using salted pistachios, omit the ¼ teaspoon salt in the ingredient list.
  • Preheat oven to 350°F.
  • Butter a 13- by 9-inch metal cake pan, then line bottom with wax paper. Butter paper and dust pan with some flour, knocking out excess.
  • Pulse pistachios in a food processor until finely ground (be careful not to overprocess into a paste).
  • Add 1 cup flour, baking powder, cardamom, and salt and pulse once or twice to mix.
  • Combine milk and vanilla in a measuring cup.
  • Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy.
  • Add eggs 1 at a time, beating well after each addition.
  • Alternately add pistachio flour and milk in batches, beginning and ending with flour, and mix at low speed until just combined.
  • Spread batter evenly in cake pan and bake in middle of oven until a tester comes out clean, about 20 minutes. Cool in pan on a rack 10 minutes, then run a thin knife around sides of cake and invert onto rack.
  • Remove paper and reinvert cake onto a platter. Cut into squares and serve warm or at room temperature.
  • Cake can be made 1 day ahead. Cool completely and keep, covered, at room temperature.

Reviews & Comments 3

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    chichimonkeyface ate it and said...
    very nice!
    Was this review helpful? Yes Flag
    " It was excellent "
    peetabear ate it and said...
    the combo of the Pistachios and the cardamon make this great... very nice post.. 5 forks
    Was this review helpful? Yes Flag
    " It was excellent "
    notyourmomma ate it and said...
    Oh, I love the flavor of cardamom. Pistachios make it even more special. Great cake.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes