Date Pistachio And Cardamom Cake Recipes

PISTACHIO AND CARDAMOM CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line a cupcake pan with 24 regular cupcake liners.
• Sift the flour, instant pistachio pudding, baking powder and cardamom into a bowl. Combine the buttermilk, sour cream and oil into another bowl and set aside. In the bowl of an electric stand mixer with the paddle attachment, cream the sugar and butter until the mixture is lighter in color and fluffy, about 7 minutes. Add the vanilla, almond and pistachio flavors. Add one egg at a time, scraping down the sides of the bowl after each addition. Turn the mixer to the lower speed, add the flour mixture and the buttermilk mixture, alternating between the two, beginning and ending with the flour. Lastly, fold in by hand, the salted chopped pistachios.
• Fill the prepared cupcake liners half full with batter and bake until golden and baked though, 25 minutes. Cool the cupcakes completely.
• For the date and honey filling: In a heavy-bottomed saucepan, combine the dates, honey, 1/4 cup water and cardamom together and cook until over medium-low heat until the mixtures becomes thicker, 10 to 15 minutes. Transfer the mixture to a dish and cool.
• For the orange cream cheese frosting: Whip the butter and cream cheese in the bowl of an electric mixer fitted with a paddle attachment at medium-high speed until the mixture is light and fluffy, about 5 minutes. Add the juice, orange extract, vanilla extract, salt and zest and beat until fully incorporated. Then lower the speed and add the powdered sugar incrementally and beat for 3 more minutes. Put the frosting into a pastry bag and cut 1/2 inch off the tip.
• To assemble: Using an apple corer, remove a piece of the cupcake from the center. Fill the cupcake with 1 teaspoon of the date and honey filling. Using a large round tip #809, pipe the orange cream cheese frosting and garnish with the toasted pistachios

ALMOND CAKE WITH CARDAMOM AND PISTACHIO

Steps:

• Heat oven to 350 degrees. Oil a 9-inch round or square pan and set aside. Using a stand mixer, whisk egg whites until stiff but not dry, and set aside.
• In a medium bowl, combine egg yolks and sugar, and whisk to blend. Whisk in almond extract and oil. Add almond flour and cardamom. Gently stir a third of the whites into the batter, then gently fold in the rest until just incorporated.
• Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool for 10 minutes, then remove from pan and finish cooling on a rack. To decorate, dust with confectioners' sugar and chopped pistachios.

SOUR CREAM CAKE WITH CARDAMOM AND PISTACHIOS

Steps:

• Preheat oven to 350°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Dust with flour; tap out excess. Sift 2 cups flour, ground cardamom, baking soda, salt and ground cinnamon into medium bowl. Using electric mixer, beat 1 cup sugar and 6 tablespoons butter in large bowl until well blended. Beat in eggs 1 at a time. Mix in vanilla extract. Fold in dry ingredients alternately with sour cream in 3 additions each. Transfer batter to prepared cake pan. Sprinkle with chopped pistachios, then remaining 2 teaspoons sugar.
• Bake cake until top begins to crack and tester inserted into center comes out clean, about 1 hour. Cool cake in pan on rack 30 minutes. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.) Cut cake into wedges and serve.

CARDAMOM-PISTACHIO CARROT CAKE

Steps:

• Cake:
• Place a rack in middle of oven; preheat to 350°F. Lightly coat bottom and sides of a 9"-diameter cake pan with oil. Line bottom of pan with a round of parchment paper and smooth to eliminate any air bubbles.
• Grate carrots on the large holes of a box grater. Measure out 2½ cups (lightly packed; 250 g); reserve remaining carrots for another use (like raita!).
• Set a fine-mesh sieve over a measuring glass and place next to stove. Heat butter in a medium saucepan over medium until foaming, about 2 minutes. Add pistachios and cook, stirring often, until butter browns and nuts smell toasty, about 5 minutes. (Butter will get very foamy and it will be hard to see what's going on, so once the foam is golden brown, remove pan from heat every 10 seconds to check how the nuts are browning.) Pour mixture through prepared sieve, scraping in all of the browned bits; set nuts and butter aside.
• Crack eggs into a large bowl; add brown sugar, granulated sugar, baking powder, baking soda, cardamom, cinnamon, and salt. Using an electric mixer on high speed, beat 3 minutes (mixture should be thick, pale, and increased in volume). Decrease speed to medium-high and gradually stream in reserved brown butter (including browned bits); beat until combined. Coarsely chop reserved pistachios. Using a rubber spatula, fold in flour until almost completely combined, then add nuts and carrots and continue to fold until everything is incorporated. Scrape batter into prepared pan; smooth surface. Place pan on a clean smooth surface and give it a fast 360-degree spin (this pushes the batter up the sides of the pan and minimizes doming during baking).
• Bake cake until deeply browned and a tester inserted into the center comes out clean, 50-55 minutes. Let cake cool in pan. Run a small offset spatula or butter knife around perimeter of cake to loosen. Place a plate upside down over cake and invert cake onto plate (leave flat side up). Remove parchment paper.
• Do Ahead: Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.
• Glaze and assembly:
• Place a small plate in the freezer. Cook carrot juice, cream, granulated sugar, and salt in a small saucepan over high heat (do not stir) until thick like lava, 8-10 minutes. Mixture will initially bubble and foam vigorously and look like it's going to boil over, but it won't! Don't be tempted to reduce the heat; the bubbling will subside and mixture will thicken. You want it to be thick enough to stick to the cake, but do not let it brown. Test glaze by putting a small dollop onto the cold plate: When you run your finger through the glaze, it should leave a defined trail.
• Once the glaze is thick enough, remove pan from heat and stir in butter. Let cool until you can comfortably hold your finger in it (if it's too hot, it will run right off the cake), about 15 minutes.
• Stir glaze well and pour over center of cake, nudging to the edges with offset spatula or butter knife. Pop any air bubbles with a toothpick. Let glaze cool at least 10 minutes before slicing cake.