Ingredients

For the Cake:

  • 2 cups (240g) all-purpose flour
  • 1 ½ cups (150g) finely ground pistachios (unsalted, shelled)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cardamom
  • 1 cup (225g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup (240ml) whole milk, room temperature
  • ½ cup (120ml) sour cream

For the Frosting:

  • 1 cup (225g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • ¼ cup (60ml) heavy cream
  • ½ tsp ground cardamom
  • 1 tsp vanilla extract
  • ¼ cup (25g) finely chopped pistachios (for garnish)
  • Edible gold dust or gold leaf (optional, for decoration)

Equipment

  • Two 8-inch (20cm) round cake pans
  • Parchment paper
  • Mixing bowls
  • Electric mixer or stand mixer
  • Sifter
  • Cooling rack
  • Offset spatula

Instructions

Step 1: Prepare the Cake Batter

  1. Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the flour, ground pistachios, baking powder, baking soda, salt, and ground cardamom. Set aside.
  3. In a large bowl, using an electric mixer, cream the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk and sour cream (begin and end with the dry ingredients). Mix until just combined, being careful not to overmix.

Step 2: Bake the Cake

  1. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
  2. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 3: Make the Frosting

  1. In a large bowl, beat the softened butter until creamy, about 2 minutes.
  2. Gradually add the sifted powdered sugar, beating on low speed until combined, then increase to medium speed and beat until smooth.
  3. Add the heavy cream, ground cardamom, and vanilla extract. Beat on high speed for 2-3 minutes until the frosting is light and fluffy.

Step 4: Assemble the Cake

  1. Place one cake layer on a serving plate or cake stand. Spread a layer of frosting over the top.
  2. Place the second cake layer on top, pressing gently to secure. Frost the top and sides of the cake with the remaining frosting, using an offset spatula for a smooth finish.
  3. Sprinkle the chopped pistachios around the top edge of the cake for garnish.
  4. If using, lightly dust the top with edible gold dust or apply small pieces of gold leaf for a luxurious touch.

Step 5: Serve

  1. Slice and serve the cake at room temperature for the best flavor.
  2. Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Tips

  • Grinding Pistachios: Use a food processor to grind pistachios to a fine powder, but avoid over-processing to prevent turning them into pistachio butter.
  • Cardamom Intensity: Adjust the amount of cardamom to taste; 1 tsp provides a subtle flavor, but you can increase to 1 ½ tsp for a bolder taste.
  • Edible Gold: Ensure the gold dust or leaf is food-grade. Apply sparingly for an elegant effect.

Serving Size

  • Yields: 12 servings
  • Prep Time: 20 minutes
  • Bake Time: 25-30 minutes
  • Total Time: Approximately 1 hour

Enjoy your Cardamom Pistachio Gold Cake, a decadent treat with a touch of sophistication!