Persian Pistachio & Cardamom Cake by London's Rosewater Bakery 

#FarhangFlavor Episode 13: Chef Maryam Amirsardary - Rosewater Bakery
Iran produces more than 50% of the world's top-grade pistachio supply, and pistachios are one of the top prized gourmet ingredients for Iranians everywhere. This week we have the pleasure of traveling to London to meet chef Maryam Amirsardary of Rosewater Bakery & Eatery to learn about the bakery's original recipe for their famous pistachio and cardamom cake with lemon and cream cheese frosting. We are sure this cake will be a hit with all pistachio lovers around the world! Learn more about Chef Amirsardary and her delightful creations by following her on Instagram at / rosewater_bakery_eatery
To learn more about Farhang Flavor an all our episodes, please visit www.Farhang.or...
PISTACHIO & CARDAMOM CAKE
Batter Ingredients:
100g all-purpose flour
120g pistachio meal
1 tsp cardamom powder
1.5 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
75g softened butter
3 eggs
200g sugar
1 tbsp pistachio paste
70ml cooking oil
100ml buttermilk
270g chopped pistachios
Icing ingredients
75g softened butter
435g cream cheese
200g powdered sugar
1 tsp lemon juice
Zest of half a lemon
Directions
Preheat oven to 180C/355F.
Grease an 8-inch round tin with butter and line with parchment paper.
In a bowl, mix flour, pistachio meal, cardamom, baking powder, baking soda, and salt. Set aside until ready to use.
In a large bowl, beat butter until fluffy.
Add sugar and cream mixture until fluffy.
Add pistachio paste and mix well.
Incorporate eggs one at a time.
Add in oil.
Gradually add flour mixture alternating with buttermilk, beginning and ending with flour mixture. Pour the batter into the prepared tin.
Add in 70g of chopped pistachios.
Bake at 180C/355F for about 45 min or until a toothpick inserted into the center of the cake comes out clean.
Let the cake sit in the tin for 10 min.
Flip cake on to a cake board and let it cool.
Slice cake horizontally in half
To make the icing, add 2 tbsp of cream cheese to the butter and combine.
Add all the powdered sugar and the rest of the cream cheese and mix well.
Add the lemon juice and zest.
Pour into a piping bag with a round tip.
Ice the first layer of the cake and top with chopped pistachios.
Put the second layer on, cover with icing, and top with chopped pistachios.
Coat around the cake with a thin layer of icing and pat chopped pistachios on top.
Enjoy (Noush-e Jaan)