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Made the cardamom pistachio pound cake on two occasions with vastly different crowds and it was hailed as the best cake on the sweet table!! Thank you, great recipe. ~Heather
My pistachio cardamom pound cake is a delicious way to showcase two flavors that go hand in hand in so many recipes from India and the Middle East. You’ll find the cardamom pistachio combination in ice cream (kulfi,) rice puddings, cakes, candies and cookies. This easy quick bread is a wonderful choice for baking and sharing because while it has an exotic flair, the glazed pound cake format is familiar and comforting. It’s a fun cake with a fresh flavor profile that will bring a little something new to your baking routine.
related: French Pistachio Cake
cardamom pistachio pound cake ingredients
I used lots of fresh shelled pistachios in my pound cake, with cardamom in the batter and the glaze.
- pistachio nuts
- I finely grind the pistachios in my food processor and this adds flavor and texture to the cake. The ground nuts act almost like additional flour, and serve to loosen the crumb of the cake.
- butter
- sugar
- regular sugar for the cake and powdered sugar for the glaze.
- eggs
- buttermilk
- buttermilk makes such a soft tender cake, why would you bake with anything else?
- flour
- baking powder and salt
- vanilla extract
- ground cardamom
- if your cardamom has been hanging around your kitchen for year, please go out and buy a fresh jar. The aroma of this spice is out of this world and you want it at its best.
Why cardamom?
Every spice is unique, but there’s something extra unique about cardamom! It’s used both whole and ground in lots of sweet and savory dishes and adds a warm, slightly citrusy flavor to curries, rice dishes, baked goods, and beverages like chai tea. Think of it as a softer version of cinnamon, and I love the way the aromatic flavor lingers on the palate. It gives this pound cake a distinctive personality.
I have a particular fondness for cardamom, and some of my favorite recipes feature it:
Pistachios are freshest in their shells, and it doesn’t take long to shell them because their shells pop open naturally as they ripen. But definitely used shelled nuts if that’s all you have. Look for unsalted nuts, if you can find them.
If you’re really into pistachios, look for Bronte pistachios or Pistacchio di Bronte from Italy that are particularly famous for their vibrant green color, rich flavor, and unique aroma, attributed to the volcanic soil and climate conditions of the region. Bronte pistachios have a Protected Designation of Origin (PDO) status, which signifies their geographical origin and ensures their quality and authenticity.
I love the parrot green color of these nuts ~ this is definitely not the same old same old pound cake, that’s for sure. I use cardamom in both in the cake and in the frosting, and although it’s definitely assertive, it’s not at all overwhelming. I can’t get enough cardamom. Is everybody with me on this? I love the color, the floral aroma, the mellow complex flavor…and it doesn’t overpower the way cinnamon can. The cardamom allows the pistachio flavor to shine through. This is a GREAT cake!
Pistachio Cardamom Pound Cake
Equipment
- 9×5 loaf pan
- parchment paper optional
Ingredients
- 1 cup shelled pistachios, plus more for garnish
- 1 cup unsalted butter, room temperature
- 1 cup sugar
- 1 tsp vanilla
- 1 tsp rounded, ground cardamom
- 3 large eggs, at room temperature
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt, omit if you use salted butter
- 1/2 cup buttermilk
glaze
- 1 cup confectioner's sugar
- 1/8 tsp ground cardamom
- 2-3 Tbsp buttermilk for thinning
Instructions
- Preheat oven to 350F Lightly butter a 9×5 loaf pan and line it with parchment paper with long ends so you can lift the bread out later for glazing and slicing.
- Divide the pistachios in half. Using a food processor (a small one works well) grind half of the nuts into a fine meal. Set aside. Grind the remaining half more coarsely and set aside. You should have about 1/2 cup of each.
- Put the sugar, butter, vanilla and cardamom into a stand mixer and cream until light and fluffy ~ a full 5 minutes. Scrape down the bowl as necessary.
- Beat in each of the eggs, one by one, making sure each egg is fully incorporated before adding the next one. Continue beating for another 2-3 minutes.
- Whisk together the flour, all the pistachios, baking powder, and salt and add to the mixer, alternately with the buttermilk, beginning and ending with dry ingredients. Finish mixing by hand, to make sure everything is thoroughly mixed, but don’t over beat.
- Turn the batter into the prepared pan, spread out evenly, and bake on the center rack for 55-60 minutes, or until fully risen and a toothpick inserted near the center comes out without wet batter clinging to it (moist crumbs are fine.)
- Cool for a few minutes in the pan, and then remove to a rack.
- Whisk the glaze ingredients together and spread it over the cake when it is almost completely cool. Dust with crushed pistachio nuts.
- This cake keeps well at room temperature. Don't slice until ready to serve or it can start to dry out. Freeze for longer storage.
Are you using roasted unsalted pistachio?
Hi Jodie, I use unsalted raw pistachios here. Those can sometimes be hard to find, so if you can only find roasted, salted pistachios I would omit the additional salt in this recipe. Hope this helps!
This was delicious! I added chocolate chips for a little extra sweetness.
I have pistachio paste, how much would I use instead of the pistachios? Both pistachios and hazelnuts s are my favorites. Thank you
Hi Carol ~ so pistachio paste is very different from ground nuts, so I don’t think you can substitute it in this cake. You might use some to add flavor to the cake, you can add it when you cream the butter and sugar together.
Are you using salted or unsalted pistachios in this recipe?
I use unsalted.
Sue, this sounds DELICIOUS!
I am making this recipe for my book club next week. Have you ever substituted Gluten Free flour for the All Purpose flour in this recipe?
Made this recipe on a while when my grocery order added in cardamom by mistake. Everything else I already had on hand. Holy cow! Such a treat. It felt elegant enough to serve to company but home-y enough to enjoy on the couch with my kids on the trampoline running in and out. I took the liberty to also add in regular vanilla extract as well because in this house, we measure that with the heart.
I made the recipe–I haven’t tasted it yet, but it snells great as it’s baking! I do tons of baking and cooking and follow loads of recipes and I would say that this recipe is hard to follow–the steps could be written more chronologically, such as saying “butter and flour the baking pan” at the beginning of the recipe and having the butter and sugar listed together directly after the “first seven ingredients” since they need to be creamed together. Also, the step with the buttermilk and vanilla paste should start with the phrase “In a separate bowl”–I didn’t see that part until after I added the buttermilk to the batter. but I’m hoping it turns out OK. The recipe also calls for ground and chopped nuts and then later says “crushed pistachios”. I am a very experienced baker and it took me 45 minutes to prepare (not 15 as listed). All that said, I’m sure it will be delicious!
This is one of my older recipes Danni, I’ll put it on the list for a refresh!
No! I can’t stand Cardamom in desserts or curries or any other place you can use it, it the rest of the cake is delicious
Delicious! And not hard to make at all. I slightly reduced the sugar and still tasted great. Also made a cream cheese and rose syrup frosting.
I love this recipe, I’ve made it so many times and every time my friends and family devour it. I want to make an Eggless version, what is the best substitute without compromising the consistency and texture
I don’t have a lot of experience using egg substitutes, but I would suggest Bob’s Red Mill Egg Replacer, it’s a good reliable brand.
Hi Sue,
How many calories for serving?