I have started a bake-off at work. Each week carries a different theme. For our Fruit Smack-Down Week, I opted to bring in this pound cake -- which was simple to prepare, featured a unique flavor combination, and ultimately was a big hit at the office. Highly recommended!
Pistachio and Cardamom Pound Cake with Lemon Icing
1 c pistachio nut, raw, unsalted, shelled
1 stick + 5 T unsalted butter, room temperature
1 c flour
3/4 tsp baking powder
1 tsp cardamom
1/4 tsp salt
1/4 tsp vanilla extract
1 c sugar
1/2 c milk
1 c powdered sugar
1 tsp cardamom
1 T + 1 1/2 tsp lemon juice
1 tsp heavy cream or milk
Preheat oven to 425.
To prepare the cake, place pistachios on a rimmed baking sheet and toast until browned, about 5 minutes. Cool and then pulse in a food processor until they become very fine; do not over-process as they will become butter. Reduce oven to 350.
Grease an 8 1/2 x 4 1/2" loaf pan with 1/2 T butter.
Crack eggs into a liquid measuring cup, whisk in vanilla and set aside.
Using a mixer, cream the remaining stick and a half of butter and sugar until they are light and airy. Drizzle in the eggs, a little at a time, beating between additions to incorporate. Alternate adding the flour and the milk, starting and ending with flour. Fold the pistachios into the batter by hand, then transfer batter to the prepared loaf pan.
Bake until toothpick, 45-55 minutes. Let cake cool 10 minutes. Invert onto a cooling rack and turn so its top faces up. Let cake cool completely.
While cake cools, make the icing. Sift powdered sugar and cardamom into a medium bowl. Whisk in lemon juice and cream.
Spread icing over cake, letting it drip over the sides. Once icing has set, slice and serve