Pistachios Lemon Cardamom Loaf Cake
by Feli Chic'Cuisine
Pistachios Lemon Cake beautifully blends classic Middle Eastern flavors, featuring aromatic cardamom spice and crunchy pistachios. This delightful dessert combines the rich, nutty essence of pistachios with the vibrant, citrusy notes of lemon.
This cake is vegan, making it perfect for plant-based diets, those with dairy or egg allergies, and anyone curious to try a vegan dessert. Despite being free of dairy and eggs, it’s just as rich and moist as traditional cakes.
The flavor is outstanding, with a delightful mix of nutty pistachio and zesty lemon. It’s a treat everyone can enjoy!
The Pistachios Lemon Cake is delicious and easy to make, perfect for anyone regardless of their skill level. Its unique flavors make it a standout dessert for any occasion, whether it’s a casual get-together or a festive celebration.
A Simple Dessert with Bold Flavors
When I first found this recipe, I knew it would be a fantastic dessert. The combination of pistachios, cardamom, and lemon, along with how simple it is to make, seemed like the perfect recipe for a flavorful and easy treat.
I had never used cardamom in my baking before, so I was excited to try it and see how it paired with the ground pistachios. With the first bite, I was pleasantly surprised by how the warm, slightly spicy notes of cardamom blended with the earthy richness of the pistachios.
What really makes this cake special is the refreshing lemon flavor. Soaking it in lemon syrup after baking ensures every bite has a tangy citrus burst.
What is cardamom?
Cardamom, a spice from the seed pods of a plant related to ginger, is native to South India and used widely in Indian, Central Asian, and Middle Eastern cooking.
Known for its fruity, menthol-like flavor, it pairs well with citrus and enhances both sweet and savory dishes. It’s also valued in Ayurvedic medicine for aiding digestion, mouth ulcers, and mood disorders.
Tips for a Delicious Pistachios Lemon Loaf Cake
Use Fresh Ingredients: Opt for fresh lemons for the zest and juice to get a vibrant citrus flavor. Use unsalted pistachios for better control over the cake's saltiness.
Grind Pistachios Properly: Pulse the pistachios in a food processor until finely ground, but avoid over-processing to prevent them from becoming oily.
Don’t Overmix the Batter: Mix the wet and dry ingredients just until combined to keep the cake light and tender.
Add Lemon Syrup While the Cake Is Warm: Pour the lemon syrup over the cake while it’s still warm to let it soak in and keep the loaf moist and flavorful.
Allow to Cool Completely Before Glazing: If using a glaze, let the cake cool fully to prevent the glaze from melting off.
How To Prepare Pistachios Lemon Cardamom Cake
Prepare the Batter
1. In a food processor, grind pistachios into fine crumbs. Measure out 1 tablespoon and reserve for decorating.
2. Mix together flour, sugar, baking powder, baking soda and grounded pistachios.
3. Crack open the cardamom pods using a pestle or the flat side of a knife
4. Add crushed cardamom, lemon zest and juice, oil and almonds milk to the flour mixture, and gently fold them together. Only mix until just combined, being careful not to over-mix.
5. Transfer the batter to the prepared loaf pan. Bake for 40-45 minutes, until golden brown, or until a toothpick inserted into the middle come out clean.
Prepare the Syrup
6. In a small bowl, add the icing (powdered) sugar and lemon juice. Stir until the sugar is dissolved. Using a toothpick, prick holes in the top of the cake. Pour the syrup on top. Let to cool for 30 minutes.
Prepare the Glaze
7. Combine icing (powdered) sugar with lemon juice, and stir until thick. Once the cake is completely cooled, coat with icing and top with crushed pistachios. Let sit at room temperature for 10-15 minutes
The Pistachio Lemon Cake is a delightful treat that beautifully combined nuts and citrus flavors. Its easy preparation and unique ingredients make it a standout dessert that I would enthusiastically recommend to anyone interested in trying new baking flavors.
Pistachios Lemon
Loaf Cake
The combination of pistachios and lemon is absolutely heavenly. The cake is moist, fragrant, and has the right amount of sweetness.
Prep. Time: 15 min Bake Time: 45 min
Total Time: 1 hour Serves: 10 slices
Ingredients
200 g (7 oz) plain flour
1 1/2 tsp baking powder
3/4 tsp baking soda
150 g (5.3 oz) caster (granulated) sugar
90 g (2.8 oz) unsalted pistachios
8 cardamom pods, crushed
1 lemon, juice and zest
80ml vegetable oil
200ml almond milk / oat milk / soya milk
For the Syrup
70g (2.5 oz) caster (granulated) sugar
1 lemon, juice
For the Glaze
130g (4.6 oz / 1 cup) icing (powdered) sugar
1 lemon, juice
To Decorate
crushed pistachios
Method
1. Preheat the oven to 180°C ( 350°F / 4 gas mark). Line a loaf pan 23x13 cm (9x5 inch) with baking paper. In a large bowl, mix together flour, sugar, baking powder and baking soda. Set aside.
2. In a food processor, pulse pistachios into crumbs. Measure out 1 tablespoon and reserve for decorating.
3. Add grounded pistachios, cardamom, lemon zest and juice, oil and almonds milk (oat/soya milk) to the flour mixture, and gently fold them together. Only mix until just combined, being careful not to over-mix.
4. Transfer the batter to the prepared loaf pan. Bake for 40-45 minutes, until golden brown, or until a toothpick inserted into the middle come out clean.
Prepare the Syrup
5. In a small bowl, add the icing (powdered) sugar and lemon juice. Stir until the sugar is dissolved. Using a toothpick, prick holes in the top of the cake. Pour the syrup on top. Let to cool for 30 minutes. Transfer the cake onto a cutting board to cool completely.
Prepare the Glaze
6. Combine icing (powdered) sugar with lemon juice, and stir until thick. Once the cake is completely cooled, coat with icing and top with crushed pistachios. Let sit at room temperature for 10-15 minutes.
Enjoy!
The beautiful spring came, and when nature resumes her loveliness, the human soul is apt to revive also. - Harriet Ann Jacobs
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