Pistachio Cardamom Bundt Cake

Cake:

• 1 cup (120 g) raw, shelled pistachios
• 2 cups (240 g) all-purpose flour, sifted
• 1 tsp baking powder
• 1 ½ tsp ground cardamom
• ¼ tsp baking soda
• ½ tsp salt
• 1 cup + 2 Tbsp (255 g) unsalted butter, softened
• 1 ½ cups (300 g) granulated sugar
• 4 large eggs + 1 yolk, room temperature
• 1 tsp vanilla extract
• ¾ cup (180 g) plain yogurt, room temperature

Glaze

• ¾ cup (90 g) powdered sugar, sifted
• ¼ tsp ground cardamom
• 2 Tbsp cream or milk
• 3 Tbsp chopped pistachios

Prepare Pistachios:

Preheat your oven to 350°F (175°C).

Spread the pistachios out on a baking sheet and toast them for about 5-7 minutes until they are slightly golden and fragrant. Let them cool. Once cooled, pulse the pistachios in a food processor or blender until you have a coarse meal. Avoid over-blending into a paste. Set aside.

Cake:

Preheat the oven to 350°F. Prepare Wildflower Loaf Pan with baking spray containing flour and use a pastry brush to evenly coat the all the details of the pan.

Combine flour, baking soda, baking powder, salt, cardamom, and ground pistachios in a bowl and set aside. Using a mixer with a paddle attachment, cream butter and sugar. Add eggs one at a time mixing each until thoroughly incorporated. Add vanilla, optional almond extract, and yogurt. Mix until combined. Add flour mixture and mix until no dry streaks remain. Pour into prepared Laurel Wreath Bundt Pan filling 3/4 full and tap gently on counter to release air bubbles. Bake for 45-50 minutes or until toothpick inserted into center of cake comes out clean. Remove from oven and let cool for 10 minutes before inverting onto a cooling rack.

Glaze:

While cake is mix together powdered sugar and cardamom until combined. Add milk and mix thoroughly. Pour glaze over the cooled cake when ready and garnish the cake with additional chopped pistachio, if desired.