The King Arthur Baking Company is to bakers what Jimmy Choo is to shoe-lovers; aspirational and drool-worthy. They source top quality flour for their supermarket line and the very best baking supplies for their online store. If you ever find yourself in Norwich, VT, their flagship store is like a baker’s mecca. You can find obscure flour blends, flavor extracts you didn’t know existed and about a thousand different cookie cutters. They also have a cafe and cooking school which even the locals go to for lunch.
When perusing their website, I found this gorgeous cake developed by Pooja Makhijani. It has all of the perfect flavors and colors of spring, when you are ready to lighten up and shed the heavy comfort food of winter. Pistachios and cardamom are a very complimentary pair and even the green color of the finished cake is rejuvenating. When I contacted Pooja and told her I loved her cake, she graciously allowed me to share the recipe on our site. The only change I made was to give it a simpler glaze using our Cardamom Infused Maple.
1 cup shelled pistachios
1 cup all purpose flour
3/4 teaspoon baking powder
1 teaspoon ground cardamom
1/4 teaspoon salt
12 tablespoons butter, at room temperature
1 cup granulated sugar
3 large eggs
1/2 teaspoon vanilla
1/4 teaspoon rose water (optional)
1/2 cup (113g) milk
½ cup confectioner’s sugar
1 tbsp milk
1 – 2 tbsp Runamok Cardamom Infused (or Sugarmaker’s Cut Pure) maple syrup
Preheat the oven to 350°F. Put the pistachios in a food processor and pulse until finely ground (or chop with a knife by hand). Reserve about a tablespoon for garnish and set aside the rest.
Whisk together the flour, baking powder, cardamom, and salt.
Using a stand mixer fitted with the paddle attachment (or electric beater), beat the butter and sugar together until light and airy. Add the eggs one at a time and beat to incorporate. Mix in the vanilla extract and rose water.
Alternate adding the flour mixture and milk, starting and ending with the flour. Mix until the dry ingredients are just incorporated between each addition, scraping the bowl as needed.
Grease a small (5- to 6-cup) Bundt pan.
Fold the pistachios into the batter, then scoop the batter into the prepared pan.
Bake the cake for 30 to 35 minutes in the Bundt pan. A toothpick inserted into the center should come out clean.
Remove the cake from the oven and let it cool for 10 minutes, then invert it onto a cooling rack to cool completely.
To make the glaze, combine the confectioner’s sugar, Cardamom Infused (or pure) Maple Syrup and milk. It should be thick enough to drip slowly down the sides of the cake. You can adjust with more sugar or maple syrup as needed. Using a spoon, drizzle the glaze over the cake to your liking. Sprinkle the reserved pistachios on top and serve.