Shelling pistachios and getting their skins off is so much trouble. I can only bring myself to go through this painful process when I think of making this most amazing pistachio cake.
You may choose to prepare your ingredients days ahead but I recommend keeping this for the day you plan to do your baking. Roasted pistachios and ground cardamom are best used fresh; their aromas have quite a short half life.
I left out the orange zest mentioned in the original recipe [taken from Epicurious]. I get the feeling that it might somehow overpower the delicate flavours of pistachio and cardamom. Maybe I’ll try it someday to prove myself wrong!
PISTACHIO & CARDAMOM CAKE
Ingredients:
3/4 cup shelled natural pistachios
1 cup all purpose flour
2 tsp baking powder
1 tsp ground cardamom
1/2 cup whole milk
1/4 tsp vanilla
1/2 cup butter, softened
2/3 cup sugar
3 eggs, room temperature
Method:
- Preheat oven to 350°F. Grease and line a 9-inch round pan.
- Pulse pistachios until finely ground in a food processor.
- Over low heat, roast ground pistachios until aromatic.
- Leave to cool. In a large bowl, combine flour, baking powder, ground pistachios and cardamom.
- Beat together butter and sugar until light and fluffy.
- Add eggs 1 at a time, beating well after each addition.
- Add pistachio mixture alternating with milk in batches.
- Beat well after each addition just until combined.
- Spread batter evenly in pan and level surface.
- Bake for 30 to 40 minutes until a skewer inserted in the center comes out clean. Cool in pan on rack 10 minutes.
- Then invert cake onto rack and serve warm or at room temperature with vanilla ice cream or whipped cream.
Chocolate addicts are going to love this one – Delicately thin chocolate flavoured crepes filled with freshly whipped dairy cream and warm chocolate sauce. A quick and easy and yummy dessert adapted from Hershey’s Kitchens Cocoa Black Forest Crêpes.
CHOCOLATE CREPES
Ingredients:
1 egg, room temperature
1/4 cup water
2 tbs light cream
1/4 cup all purpose flour
1 tbs cocoa
1 tbs sugar
1 tbs butter, melted
Method:
- Blend eggs, water and cream together in a blender for 10 sec.
- Add flour, cocoa, sugar and butter. Blend until smooth.
- Leave batter at room temperature for 30 minutes.
- Grease crêpe pan with a dab of butter before pouring batter.
- Use 2-3 tbs for each crêpe and tilt pan to spread batter.
- Cook over medium heat until surface begins to dry up.
- Flip crêpe over and cook lightly on the other side.
- Serve along with whipped cream and chocolate sauce.
- Makes 5-6 gorgeous chocolate crêpes.
4 comments
Comments feed for this article
August 27, 2010 at 1:06 pm
Nabeela
wow these two recipes are a delish. Great job!
October 15, 2010 at 1:00 pm
anoushka
I enjoy reading your blog, thanks for sharing your great recipes.
April 17, 2011 at 3:10 pm
Lea
Crepes/Omeletten/Palatschinken (whatever…) is my favourite food since ever! As I was younger, for years we ate that every friday. It’s still my favourite food and I definitely gotta try a chocolate version again!
It looks so delicious, thin and crisp! Yummy and tempting!
And thanks a lot for your comment on my blog!
April 1, 2015 at 3:08 am
Black Forest Gateau | Heaven on a Spoon
[…] about the famous Black Forest gateau. I have made Black Forest cupcakes in the past, and even, Black Forest crêpes but never the cake itself. To set this right, I went on to bake the remarkably easy cherry […]