Pistachio Cake

Ingredients

Instructions

1. 1

   Heat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment. Toast 1.5 cups of shelled pistachios in a dry skillet for 4-5 minutes until fragrant. Cool, then grind in a food processor with 2 tablespoons of the sugar until very fine (don't over-process or you'll make pistachio butter).

2. 2

   In a bowl, whisk 1 cup of all-purpose flour, the ground pistachios, 1.5 teaspoons baking powder, ½ teaspoon salt, and the zest of 1 lemon.

3. 3

   In a separate bowl, beat 1 cup softened butter with ¾ cup sugar until light and fluffy (about 4 minutes with an electric mixer). Beat in 3 eggs one at a time, then 1 teaspoon of vanilla extract and ½ teaspoon of cardamom powder.

4. 4

   Add the dry ingredients in 3 additions, alternating with ½ cup of milk. Mix only until combined — overmixing develops gluten and makes the cake tough.

5. 5

   Pour into the prepared pan, smooth the top. Bake 30-35 minutes until a toothpick inserted comes out with a few moist crumbs and the cake is springy to the touch.

6. 6

   While the cake bakes, make the syrup: in a saucepan, combine ¼ cup sugar, ¼ cup water, juice of 1 lemon, and 1 teaspoon orange blossom water. Simmer 3 minutes. While the cake is still warm in the pan, poke holes all over with a skewer and slowly pour the syrup over. Let absorb 30 minutes before unmolding. Top with chopped pistachios and a dusting of powdered sugar.