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Pistachio-Cardamom Cake – The New York Times

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Pistachio-Cardamom Cake – The New York Times

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Pistachio-Cardamom Cake

This easy, buttery pistachio cake, topped with crunchy caramelized almonds, packs a punch of flavor, texture and perfume, especially from the cardamom seeds that permeate the batter.

This is the pistachio-cardamom cake from David Lebovitz. You crush the cardamom seeds, which is really fun and smells really good. It’s not an especially sweet cake. It has the caramel topping, which plays off nicely against the actual cake part, which is just very nutty and cardamom-y. And also, it has this great color when you cut into it.

This easy, buttery pistachio cake, topped with crunchy caramelized almonds, packs a punch of flavor, texture and perfume, especially from the cardamom seeds that permeate the batter.

April 30, 2026

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