Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup ground pistachios (plus extra for garnish)
- 1/2 cup sugar
- 1/2 cup unsalted butter (softened)
- 3 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon cardamom powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup sweetened condensed milk
- 1/2 teaspoon almond extract (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla and almond extract.
- In another bowl, whisk together the flour, ground pistachios, baking powder, cardamom powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the milk soak by combining the sweetened condensed milk with a bit of water and cardamom powder.
- Once the cake is done, let it cool for about 10 minutes in the pan, then invert it onto a wire rack.
- While the cake is still warm, poke holes all over the top and pour the milk soak over it. Allow it to absorb the milk completely.
- Garnish with additional ground pistachios before serving. Enjoy!
- Prep Time: 15
- Cook Time: 30