CARDAMOM-PISTACHIO CARROT CAKE
Take your time when streaming the butter into the egg and sugar mixture-you want to create an emulsion, as when making a vinaigrette. If you go too quickly, you'll end up with a greasy batter.
Provided by Sohla El-Waylly
Categories Bon Appétit Dessert Cake Carrot Pistachio Cardamom Egg Milk/Cream Bake Vegetarian Peanut Free Soy Free Kid-Friendly
Yield Makes one 9"-diameter cake
Number Of Ingredients 20
Steps:
- Cake:
- Place a rack in middle of oven; preheat to 350°F. Lightly coat bottom and sides of a 9"-diameter cake pan with oil. Line bottom of pan with a round of parchment paper and smooth to eliminate any air bubbles.
- Grate carrots on the large holes of a box grater. Measure out 2½ cups (lightly packed; 250 g); reserve remaining carrots for another use (like raita!).
- Set a fine-mesh sieve over a measuring glass and place next to stove. Heat butter in a medium saucepan over medium until foaming, about 2 minutes. Add pistachios and cook, stirring often, until butter browns and nuts smell toasty, about 5 minutes. (Butter will get very foamy and it will be hard to see what's going on, so once the foam is golden brown, remove pan from heat every 10 seconds to check how the nuts are browning.) Pour mixture through prepared sieve, scraping in all of the browned bits; set nuts and butter aside.
- Crack eggs into a large bowl; add brown sugar, granulated sugar, baking powder, baking soda, cardamom, cinnamon, and salt. Using an electric mixer on high speed, beat 3 minutes (mixture should be thick, pale, and increased in volume). Decrease speed to medium-high and gradually stream in reserved brown butter (including browned bits); beat until combined. Coarsely chop reserved pistachios. Using a rubber spatula, fold in flour until almost completely combined, then add nuts and carrots and continue to fold until everything is incorporated. Scrape batter into prepared pan; smooth surface. Place pan on a clean smooth surface and give it a fast 360-degree spin (this pushes the batter up the sides of the pan and minimizes doming during baking).
- Bake cake until deeply browned and a tester inserted into the center comes out clean, 50-55 minutes. Let cake cool in pan. Run a small offset spatula or butter knife around perimeter of cake to loosen. Place a plate upside down over cake and invert cake onto plate (leave flat side up). Remove parchment paper.
- Do Ahead: Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.
- Glaze and assembly:
- Place a small plate in the freezer. Cook carrot juice, cream, granulated sugar, and salt in a small saucepan over high heat (do not stir) until thick like lava, 8-10 minutes. Mixture will initially bubble and foam vigorously and look like it's going to boil over, but it won't! Don't be tempted to reduce the heat; the bubbling will subside and mixture will thicken. You want it to be thick enough to stick to the cake, but do not let it brown. Test glaze by putting a small dollop onto the cold plate: When you run your finger through the glaze, it should leave a defined trail.
- Once the glaze is thick enough, remove pan from heat and stir in butter. Let cool until you can comfortably hold your finger in it (if it's too hot, it will run right off the cake), about 15 minutes.
- Stir glaze well and pour over center of cake, nudging to the edges with offset spatula or butter knife. Pop any air bubbles with a toothpick. Let glaze cool at least 10 minutes before slicing cake.
CARDAMOM SPICED CARROT CAKE
They had me with the cardamom! Knew I had to keep this recipe forwarded by a friend. Too darned hot to enjoy it now but fall is just around the hot sticky humid corner so I am stashing this one for fall use.
Provided by Busters friend
Categories Dessert
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oven to 350°F and arrange the rack in the middle.
- Coat two 8-inch cake pans with butter and flour, and tap out any excess flour. Set aside.
- Combine flour, baking powder, cardamom, cinnamon, baking soda, ginger, and salt in a large bowl, and whisk to aerate and break up any lumps. Set aside.
- Combine eggs, sugar, oil, buttermilk, and vanilla in a large bowl, and whisk until eggs are broken up and mixture is thoroughly combined. Using a rubber spatula, fold in flour mixture until just combined. Fold in carrots and walnuts until evenly mixed.
- Divide batter evenly between the prepared pans. Bake until a cake tester inserted in the center comes out clean, about 50 to 60 minutes.
- Remove cakes from the oven and transfer to a wire rack to cool, about 15 minutes. Run a knife around the perimeter of each, and turn cakes out onto the rack to cool completely.
- For the Frosting:.
- Combine all ingredients in the bowl of a stand mixer fitted with a paddle attachment, and beat at low speed until sugar is incorporated.
- Increase speed to medium high and beat until frosting is light and whipped, about 3 to 4 minutes.
- For the Assembly:.
- To frost, place a cake layer on an 8-inch cardboard round, a tart-pan bottom, or a cake plate. Evenly spread about 1/3 of the frosting over the top of the layer. Stack the second layer, and evenly spread another 1/3 of the frosting over the top and sides of the whole cake. (Don't worry about looks at this point-this is just a crumb layer, and it will be covered up later.)
- Place in the refrigerator until frosting is set up and slightly hard, about 15 minutes.
- Remove from the refrigerator and spread remaining frosting over the top and sides of the cake, ensuring it's as even as possible. Serve.
Nutrition Facts : Calories 921.5, Fat 55.9, SaturatedFat 19.2, Cholesterol 159.8, Sodium 675.1, Carbohydrate 94.3, Fiber 4.7, Sugar 57.1, Protein 14.5
PISTACHIO, YOGHURT AND CARDAMOM CAKE
This is a great cake recipe that I got from a baking book. It's so easy to make make and tastes great! Goes great with coffee, tea or just by itself. Enjoy!
Provided by Zee Merchant
Categories Dessert
Time 1h30m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 180°C/350°F.
- Grease and line a 20cm round cake tin.
- Place pistachios and cardamom in a food processor and pulse until the pistachios are just chopped.
- Add butter, flour and 3/4 cup of the caster sugar and pulse for 20 seconds or until the mixture is crumbly.
- Combine yoghurt and eggs and add to the above, and pulse for 10 seconds or until just combined.
- Spoon into the tin and bake for 45-50 minutes or until skewer when inserted comes out clean.
- Cool for 10 minutes and invert cake onto a plate.
- Peel the zest of the lime.
- Place the remaining sugar and 100ml water in a saucepan and heat until sugar is dissolved.
- Bring to a boil and add the lime zest and cook for 5 minutes.
- Strain and cool slightly.
- Pierce the cake with a few skewer holes and pour hot syrup on the cake.
Nutrition Facts : Calories 513.1, Fat 26.4, SaturatedFat 11.6, Cholesterol 121.6, Sodium 331.1, Carbohydrate 62.9, Fiber 2.8, Sugar 41.2, Protein 9.4
BLUEBERRY & PISTACHIO CAKE WITH CARDAMOM CREAM
Reader Janine Watkins shares her recipe for a light and nutty celebration sandwich sponge with floral notes and bursting berries
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Lightly grease and line the base of 2 x 20cm sandwich tins with baking parchment. Grease the tins again, dust with a little caster sugar and a little flour, then tap out any excess.
- Put the eggs and sugar in a heatproof bowl and, using an electric whisk, mix briefly to combine. Place the bowl over a pan of steaming water and continue to whisk until the mixture is pale and thick - when the whisk is lifted, the mixture should leave a trail on the surface lasting about 5 secs. Remove the bowl from the pan and continue beating for 2 mins.
- Continue to whisk the mixture while trickling the melted butter around the edge of the bowl. Sift in the flour and ground pistachios, very gently give the mixture 2-3 folds, then add the blueberries and fold again, being careful not to knock out all the air. Divide the mixture between the tins and bake for 25-30 mins, until a skewer inserted comes out clean.
- To make the filling, beat the butter and sugar together until pale and fluffy. Add the cardamom, then drizzle in the cream. Continue to beat until light and airy.
- Cool cakes in their tins for 10 mins, then turn out onto a wire rack. Remove lining paper when completely cooled. Sandwich the cakes together with the cardamom cream, top with some more, then decorate with pistachios and blueberries.
Nutrition Facts : Calories 564 calories, Fat 36 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
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CARDAMOM-PISTACHIO CARROT CAKE RECIPE | BON APPéTIT
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4.4/5 (152)Author Sohla El-WayllyServings 1
- Place a rack in middle of oven; preheat to 350°. Lightly coat bottom and sides of a 9”-diameter cake pan with vegetable oil. Cut a parchment round: The easiest way to do this is to trace the bottom of the pan onto parchment, fold the paper in half until you have a slender arc, and then use a pair of scissors to cut the arc. Place pen side down in pan and smooth to eliminate any air bubbles. Lightly grease the parchment.
- Your 3 large eggs need to be at room temperature for this recipe. If they aren’t, put them in a small bowl and cover them with warm tap water. Let them sit to take the chill off (room-temperature eggs gain more volume than cold eggs do when whipped; cold eggs could result in a tight or dense cake).
- Peel 3 medium carrots and grate on the large holes of a box grater. Measure out 2½ cups (lightly packed; 250 g); reserve remaining carrots for another use (like raita!).
- Set a fine-mesh sieve over a measuring glass and place next to stove. Cut 1 cup (2 sticks) unsalted butter into pieces and heat in a medium saucepan over medium until foaming, about 2 minutes. Add 1 cup (130 g) raw pistachios and cook, stirring often, until butter browns and nuts smell toasty, about 5 minutes. (Butter will get very foamy and it will be hard to see what’s going on, so once the foam is golden brown, remove pan from heat and lift out a few nuts with a spoon every 10 seconds to check how they are browning.) Pour mixture through prepared sieve, scraping in all of the browned bits; set nuts and butter aside separately.
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