pistachio cardamom cake with lime syrup

This syrup is divine. I like to double the amount of syrup. Of course, some may like less, but I’m someone who likes the nutty cake drenched in the tart, gooey syrup.

Makes one 8 inch round cake; serves 6

Plan to make TWO cakes in order to serve 10 people

Ingredients:

Butter for greasing, plus 10 tablespoons unsalted butter, at room temperature
1 cup raw shelled pistachios
1 teaspoon ground cardamom
1 tablespoon unbleached all-purpose flour, plus 11/2 cups
1 ¾ cups sugar?
1 ¾  teaspoons baking powder
1/3 teaspoon salt?
3 large eggs?
½  cup whole plain yogurt

For the Lime Syrup:

½ cup fresh lime juice
zest of 1 lime?
¾ cup sugar

  1. Preheat the oven to 350 degrees F. Lightly butter an 8-inch round cake pan.
  2. In a food processor, combine the pistachios, the cardamom, and the 1 tablespoon flour and pulse just until finely ground. (Be careful not to over grind or you may get nut butter.)
  3. In a large bowl, whisk together the ground pistachio mixture,? ¾ cup of the sugar, the 1½ cups flour, the baking powder, and the salt. Add the 10 tablespoons butter in small pieces, toss to distribute, and stir just until combined.
  4. In a small bowl, whisk together the eggs and yogurt. Fold the egg mixture into the dry ingredients with a rubber spatula until well combined. Spread the batter evenly in the prepared pan.
  5. Bake for 50 minutes, or until a knife inserted into the center comes out clean. Transfer to a wire rack and let cool for about 15 minutes. Invert the pan and unmold the cake onto another rack. Let cool for another 20 to 30 minutes.
  6. Meanwhile make the lime syrup: In a small saucepan, combine the lime juice and zest and the sugar and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 5 minutes, stirring to help dissolve the sugar. Set aside for 15 minutes to allow the syrup to thicken and get infused with the lime.
  7. Poke the cake all over with a long wooden skewer while it is still slightly warm. Drizzle the syrup all over the cake and let it soak in—be sure to use all of the syrup; the more syrup, the better. Cut into wedges and serve.
Recipe from Small Gatherings by Jessica Strand (Egg & Dart Press, May 2013).
Image by Sheri Giblin.