Cardamon pistachio cake

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For a Cardamom Pistachio Cake that serves approximately 50 people, you’ll need to prepare a larger batch or several smaller ones depending on your available oven space and cake pans. Here’s a scaled recipe for a cake that should be enough for 50 servings:

Ingredients

  • 450g all-purpose flour
  • 450g granulated sugar
  • 250g unsalted butter, room temperature
  • 240ml milk
  • 4 large eggs
  • 100g pistachios, chopped (plus extra for garnish)
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 tsp ground cardamom
  • 2 tsp vanilla extract

For the syrup (optional):

  • 100g granulated sugar
  • 120ml water
  • 1 tsp cardamom
  • Extra chopped pistachios for topping

Instructions

  1. Preheat the Oven and Prepare Pans:
  • Preheat your oven to 175°C (350°F).
  • Grease and flour two 9×13 inch cake pans or equivalent.
  1. Mix Dry Ingredients:
  • In a bowl, sift together the flour, baking powder, salt, and ground cardamom.
  1. Cream Butter and Sugar:
  • In a large mixing bowl, beat the butter and sugar together until light and fluffy. This usually takes about 4-5 minutes with an electric mixer.
  1. Add Eggs:
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  1. Combine Dry and Wet Ingredients:
  • Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
  1. Add Pistachios:
  • Fold in the chopped pistachios.
  1. Bake:
  • Divide the batter evenly between the prepared pans.
  • Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  1. Prepare the Syrup (if using):
  • While the cake bakes, combine the sugar, water, and cardamom in a small saucepan. Bring to a boil and then reduce to a simmer for about 10 minutes until slightly thickened.
  • Once the cakes are done and still warm, drizzle them with the cardamom syrup. This will add moisture and enhance the cardamom flavor.
  1. Cool and Serve:
  • Let the cakes cool in the pans for about 10 minutes, then turn out onto wire racks to cool completely.
  • Sprinkle with additional chopped pistachios before serving.

This recipe should yield enough cake to serve around 50 people if you cut each 9×13 inch cake into 25 pieces. You can adjust the size of the slices based on your preference or specific needs for larger or smaller servings.

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