Friday, August 20, 2010
Pistachio & Cardamom Cake (Eggless)
I came up with this cake based on a few different recipes, mainly from chef Suvir Saran's cookbook and Manjula's Kitchen website. This turned out so well, that too for a non-baker like me. I have made it several times, doubling the recipe for a large crowd as well as halving it and it works great every time.
Here's how I make it:
1 cup roasted pistachios - shelled and chopped roughly
1/2 cup melted unsalted butter
1 cup All Purpose Flour
1 tsp baking pwd
1/2 tsp baking soda
1 tsp cardamom pwd
1/4 tsp salt
7 oz. sweetened condensed milk
1/4 tsp vanilla extract
1/2 cup whole or 2% fat milk
1 tsp pista essence (optional)
Preheat oven to 350F.
Lightly butter a cake loaf pan.
Mix the dry ingredients in a bowl - APF, baking pwd, baking soda, cardamon pwd and salt.
Add the melted butter and mix well.
Add the sweetened condensed milk and fold it in gently.
Add the chopped pistachio nuts, vanilla extract, pista essence and milk. Mix well with a light hand.
Pour into the prepared loaf pan and bake for about 45 mins. If halving this recipe, bake for only 35 mins. If doubling add another 5 mins or so to the baking time.
This Eggless Pistachio and Cardamon Cake goes to the BSI - Pistachio Event at Chilli & Chocolate.