How To Make Blueberry & Pistachio Cake with Cardamom Cream
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Serves:
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup fresh blueberries
- ¼ cup chopped pistachios
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- for the cardamom cream:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- ½(180°C). Grease and flour a 9-inch round cake pan.
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In a large bowl, mix together the flour, sugar, baking powder, and salt. Add in the blueberries and pistachios, and toss gently to coat.
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In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and milk. Pour the wet ingredients into the dry ingredients and stir until just combined.
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Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
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To make the cardamom cream, whip the heavy cream, powdered sugar, and ground cardamom until soft peaks form.
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Once the cake has cooled, spread the cardamom cream over the top. Garnish with extra blueberries and pistachios, if desired.
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Slice and serve.
Nutrition
- Calories : 380kcal
- Total Fat : 21g
- Saturated Fat : 12g
- Cholesterol : 110mg
- Sodium : 220mg
- Total Carbohydrates : 42g
- Dietary Fiber : 1g
- Sugar : 18g
- Protein : 6g
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