Cardamom pistachio cake
MAKES 16 SERVINGS
3/4 cup shelled natural pistachios (4 ounces)
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cardamom
1/4 teaspoon salt
1/2 cup whole milk
1/4 teaspoon vanilla
1-1/2 sticks (3/4 cup) unsalted butter, softened
1 cup sugar
3 large eggs
Preheat oven to 350 degrees.
Butter a 13x9-inch metal cake pan, then line bottom with wax paper. Butter paper and dust with some flour, knocking out excess.
Pulse pistachios in a food processor until finely ground (be careful not to over-process into a paste.) Add flour, baking powder, cardamom and salt and pulse once or twice to mix.
Combine milk and vanilla in a measuring cup. Set aside.
Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Alternately add pistachio flour and milk, beginning and ending with flour, and mix at low speed until just combined.
Spread batter evenly in cake pan and bake in middle of oven until a tester comes out clean, about 20 minutes.
Cool in pan on a rack 10 minutes, then run a thin knife around sides of cake and invert onto rack. Remove paper and invert cake onto a platter. Cut into squares and serve warm or at room temperature.
Note: Cake can be made 1 day ahead. Cool completely and keep covered at room temperature.
From Gourmet magazine; reprinted in Eat Cake
