Am I the only one that is surprised at how it is already September? Where did the time go? Geez…
So, as a result of the impending change of the season, Ben and I decided we are going to go on a road trip later on today! For now, I’m just finishing this up and doing laundry. I’m excited because Ben and I are going to travel about 50 miles to a food truck that is selling lobster rolls!!! LOBSTER ROLLS!! They go for $14 each, but I don’t care. I’ve heard good things about this place, and I feel like Ben and I have been spending most of our weekends just running errands, so this will be a nice change.
About this week’s post, there is something familiar about it, but maybe that’s just because there were some similar aromas coming from the oven–the smell of baking something that has coffee in it! And I love the combo of cardamom with pistachios; reminds me of rice pudding. I bet this would be good with a scoop of vanilla ice cream. I hope that you enjoy! Happy Labor Day weekend.
Cardamom Coffee and Pistachio Cake
9 ounces all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
3/4 teaspoon ground cardamom
4 ounces unsalted butter, room temperature
5 ounces margarine
9 ounces powdered confectioners sugar
3/4 cup buttermilk, room temperature
4 ounces pistachio (nut meat only), finely chopped
1 and 1/2 tablespoons Kahlua
1 Tablespoon + 1 teaspoon powdered espresso powder
coffee glaze (optional):
1 and 1/2 cups powdered confectioners sugar
1 teaspoon butter, very soft
1/2 teaspoon vanilla
3-4 teaspoons coffee, just until pourable
Preheat oven to 350 degrees F. Grease a loaf pan with butter or baking spray, then line with parchment paper so that the paper hangs on opposite sides, and greasing or spraying again. I used a 13 inch x 4.5 inch x 2.5 inch loaf pan, but if you don’t have one, you can use a 9 inch x 5 inch loaf pan, just realize the baking time might be different. Set aside. Heat the Kahlua in the microwave for about 10 seconds, just to warm it. Add the espresso powder into the Kahlua and stir to dissolve. Set aside.
Sift the first five ingredients–flour, powder, soda, salt, and cardamom–into a bowl and stir with a whisk several times. Set aside.
Prepare the pistachio by using a food processor to finely chop the shelled pistachios, until almost into a powder. Set aside.
Cream the butter, margarine, and sugar until smooth and creamy looking. Add eggs, one at a time, beating until incorporated before adding the next egg.
Starting with the flour mixture, add about 1/3 of the flour mixture and mix on low until incorporated, then add about 1/2 of the buttermilk, then repeat by adding about 1/2 of the remaining flour mixture, followed by all of the buttermilk, mixing again on low until each is incorporated, and scraping down the sides of the bowl, as needed. Add the last of the flour mixture and mix on low.
Take roughly 1/2 of the cake batter, and place into another medium bowl. Add the Kahlua/espresso mixture to one bowl, and the finely chopped pistachios to the other bowl.
In large spoonfuls, add each of the batters, alternating as you go, into the pan. Smooth the top with a small offset spatula or back of a spoon.
Bake for about an hour. Mine took about an hour and 10 minutes, but ovens vary, and using a 9-inch by 5-inch loaf pan might need a different time. So just check at about 55 minutes to be sure. You want to see some rise, and the top shouldn’t look wet and it shouldn’t jiggle.
Remove from oven and let sit for about 5 minutes, then remove from pan using the parchment paper by holding the end of each side and lifting up. Place on wire rack to cool more before slicing with a serrated knife.
For the glaze: Simply place all the ingredients in a bowl and whisk until smooth and pourable. Drizzle or slather over the cake.