Coffee Cardamom Cake topped with Pistachio Cream


Gosh, if you’re in Sydney you will be experiencing the most apocalyptic weather we have seen in a while. You see, if it rains, Sydney comes to a grinding halt, so you can imagine what weather like this, is doing to the sunny state. It’s chaotic! And you know what that calls for? A coffee and a slice of cake! Well, in this case, you can skip the coffee and just head straight for the cake.

Today, I share my recipe for a Coffee Cardamom Cake topped with Pistachio Cream. Here’s hoping you’re rugged up in front of the TV, catching up on the Real Housewives. Until then, stay safe. Enjoy! MC
[the food] You’ll need:[/the food]

1 cup of softened butter

1 cup of sugar

Two shots of Nespresso Limited Edition Monsoon Malabar Coffee (or similar)

10 cardamom pods with the shell removed and ground up

2 1/2 cups of flour

4 eggs

250 mls of thickened cream (I like the Aldi brand, it whips faster!)

1 tbs of ground Wonderful Pistachios

1/2 cup of Wonderful Pistachios to top the cake


[the food]The Recipe![/the food]

  1. Preheat the oven to 180 degrees Celsius and grease a 23cm round tin!
  2. Place the butter and sugar into a bowl and whisk until light and fluffy and they have changed to a white colour
  3. Add each egg one at a time, until combined
  4. Add the coffee, add the ground cardamom, mix until combined and then gently fold in flour
  5. Bake for 25 minutes or until the cake is springy to touch
  6. Whip cream with ground pistachios until thick
  7. Top the cake with the thickened cream and scatter whole pistachios! Enjoy!