Pistachios Lemon Cardamom Loaf Cake

by Feli Chic'Cuisine

This cake is vegan, great for plant-based diets. Even without dairy or eggs, it's still rich and moist like regular cakes. And it tastes fantastic too, with a mix of nutty pistachio and zesty lemon flavors.

Not only is the Pistachio Lemon Cake delicious, but it's also simple to prepare, perfect for cooks of any skill level. Its distinct flavors ensure it's a standout dessert suitable for all occasions, whether it's a relaxed gathering or a festive celebration.

A Delicious Fusion

When I first discovered this recipe, I knew it would make a fantastic dessert. The mix of pistachios, cardamom spice, and lemon, plus how easy it is to make, gave me an idea for a tasty treat that's both flavorful and easy to whip up.

I had never used cardamom in my recipes before, so I was curious to experience its flavor and how it paired with the combination of grounded pistachios.

As I took my first bite, I was pleasantly surprised by how the cardamom's warm, slightly spicy notes mingled with the earthy richness of the grounded pistachios.

What truly set this cake apart was the refreshing lemon component. The cake was soaked in a lemon syrup after baking, which ensured that each bite was infused with a tangy citrus burst.

This added dimension balanced out the richness of the pistachios and cardamom, creating a harmonious blend of flavors.

The cardamom added a subtle complexity, enhancing the overall depth of flavor without overpowering the nuttiness of the pistachios. Combined with the bright, zesty lemon, it created a harmonious blend of flavors—each element complementing the other in perfect balance.

What is cardamom?

Cardamom is a spice made from the seed pods of the cardamom plant, a close relative to ginger and turmeric, that is native to South India.

Originating from India, Bangladesh, Bhutan, Nepal, and Pakistan, is a versatile spice cherished in Indian, Central Asian, and Middle Eastern cooking.

Beyond its culinary uses, it has found a place in Ayurvedic medicine, where it's believed to aid with mouth ulcers, digestive issues, and even mood disorders like depression.

In addition to its complex aroma, cardamom has a fruity, almost menthol-like flavour. It is slightly astringent if used in excess. It pairs beautifully with citrus and can be used in both sweet and savoury dishes.

EASY STEPS TO PREPARE

1. Grind pistachios into fine crumbs

2. Mix together flour, sugar, baking powder, baking soda and 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

5.  Transfer the batter to the prepared loaf pan. Bake for 40-45 minutes, until golden brown

6. Prepare the Syrup: Mix icing sugar and lemon juice. Using a toothpick, prick holes in the top of the cake. Pour the syrup on top. Let to cool.

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

Recipe

This delightful dessert combines the rich, nutty essence of pistachios with the vibrant, citrusy notes of lemon.

Prep. Time: 15 min Bake Time: 45 min

Total Time: 1 hour Serves: 10 slices

Ingredients

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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