Cardamon pistachio cake
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
- 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.
- Mix Dry Ingredients:
- In a bowl, sift together the flour, baking powder, salt, and ground cardamom.
- 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.
- Add Eggs:
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 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.
- Add Pistachios:
- Fold in the chopped pistachios.
- 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.
- 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.
- 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.