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Pistachio Cardamom Cake

This fluffy cake is my dads favorite. I originally made it for his birthday two years ago and I have been working on it sense then. It was difficult to get the cardamom to pistachio ratio right, but I eventually did. This recipe is beautifully balanced and topped with a smooth cream cheese frosting. There is almost nothing better.
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Prep Time 45 minutes
Cook Time 22 minutes
Total Time 5 hours
Servings: 10 Servings
Ingredients Method Notes

Ingredients
  

  • 2 Cups unsalted pistachios Shelled
  • 2 1/3 Cups cake flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp ground cardamom
  • 3/4 Cup butter (1.5 sticks) At room temp.
  • 1 3/4 Cups granulated sugar
  • 5 Large egg whites At room temp
  • 1/2 Cup sour cream At room temp
  • 2 tsp vanilla extract
  • 1/2 tsp pistachio extract *
  • 1 Cup buttermilk * At room temp
Cream Cheese Frosting
  • 8 Oz full fat cream cheese At room temp
  • 1/2 Cup unsalted butter At room temp
  • 3 Cup confectioners sugar
  • 1 tsp vanilla extract
  • A Pinch of salt

Method
 

  1. Preheat the oven to 350°F. Grease and lightly flour three round nine inch cake pans.
  2. Pulse the pistachios in a food processor into very fine crumbs. You should have around 1 1/2 cups. If you have more, save for a topping later.
  3. Pour 1 1/2 cups of pistachio crumbs into a large bowl. Whisk in the cake flour, baking powder, baking soda, cardamom, and salt.
  4. Using a mixer (handheld or stand) fitted with a paddle or whisk attachment. Beat the butter and sugar on medium speed until creamy. Beat in the egg whites on high speed until combined. Beat in the sour cream, vanilla extract, and pistachio extract. Scrape down the sides and bottom of the bowl as needed.
  5. With the mixer on low speed slowly add the dry ingredients into the wet until just incorporated. Add the milk, still on low speed until just combined. The batter will be creamy and a little thick.
  6. Pour the batter evenly into the prepared pans. Bake for 21-23 minutes or until baked through. The cake is done when it bounces back after being tapped, and is pulling away from the sides of the pan. Let the cakes completely cool in the pans.
Meanwhile, Make the Frosting
  1. Using a mixer (handheld or stand) fitted with a paddle or whisk attachment, beat the cream cheese and butter on high speed until creamy. Add 3 cups of confectioners sugar, vanilla, and salt. Beat on low for thirty seconds and switch to high, beating for 2 more minutes. If it is too thin add some more sugar.
Assemble and Decorate
  1. Cut off the top of the cake to create an even surface (optional). Put a large dollop of frosting on one layer of cake and spread it evenly add another cake layer on top and repeat with final layers. Add a thin layer of frosting to the sides, its OK if there is cake showing. Use a flat surface (I use a bench scraper) to smooth out the edges. Top the cake with extra pistachios, fresh fruit, berries, and flowers.
  2. Enjoy!

Notes

Pistachio Extract: Almond extract works as well.
Buttermilk: If you don't have buttermilk you can use whole milk. I wouldn't recommend a low fat milk, because it will dull the fluffiness of the cake.
Food Coloring: You can add a tiny drop of green food coloring if you want a brighter color.