Pistachio Cardamom Cake

Step 1

Preheat oven to 350F/175C. Butter a 9inch cake pan and line the bottom with parchment paper.

Step 2

Add eggs to a large bowl and whisk until well combined. Add olive oil and sour cream/yogurt and whisk again. If the edges look slightly curdled, that’s ok. Just keep whisking and it will disappear into a smooth batter. Add sugar, flour, baking powder, salt, and whisk until just combined.

Step 3

At this point, switch from a whisk to a spatula. Add the ground pistachios and gently fold into the batter. Make sure the batter is well combined.

Step 4

Pour into the cake pan. Level the top so that it’s nice and even. Sprinkle the remaining chopped pistachios over the top.

Step 5

Bake at 350F/175C oven for 35-45 minutes. The cake should be done when the top is golden brown and an inserted skewer comes out with a few crumbs attached. Make sure not to over bake the cake, as this will result in an overly dry crumb.

Step 6

Cool for 10 minutes. Slide a knife around the sides of the cake pan and invert onto a platter. This is an important step if you want a crisp, crackly crust. Serve warm with a light dusting of powdered sugar.

Step 7

Alternately, make a glaze. Combine 1 cup of powdered sugar and 1 Tbsp of milk in a bowl and whisk until smooth. Spoon glaze over cake. Sprinkle 1 Tbsp roasted, salted, chopped pistachios over the top.