Pistachio-Cardamom Cake

• 2 tablespoons (1 ounce/30 g) unsalted or salted butter
• 1 teaspoon sugar
• 3/4 cup (60 g) sliced almonds, preferably unblanched
• 3/4 cup (95 g) shelled unsalted pistachios
• 1/4 cup (35 g) plus 3/4 cup (110 g) all-purpose flour
• 2 teaspoons cardamom seeds
• 1/2 cup (4 ounces/115 g) unsalted butter, at room temperature
• 1 cup (200 g) sugar
• 3 large eggs, at room temperature
• 1 teaspoon baking powder
• Pinch of salt

1. Preheat the oven to 350F (175C).
2. To make the topping, melt the 2 tablespoons (1 ounce/30 g) butter in a 9-inch (23-cm) round cake pan set directly on the stovetop over low heat.
3. Once melted, remove from the heat and let cool briefly.
4. Sprinkle the 1 teaspoon sugar evenly over the melted butter, then add the almonds, tilting and shaking the pan to distribute them evenly.
5. Set the pan aside.
6. To make the cake, in a blender or a food processor fitted with the metal blade, pulverize the pistachios with the 1/4 cup (35 g) flour until as finely ground as possible.
7. Transfer to a small bowl.
8. Crush the cardamom seeds in a mortar and pestle or seal them inside a sturdy plastic bag and crush with a rolling pin.
9. Add the crushed seeds to the pistachio mixture and stir to combine.
10. Set aside.
11. In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the 1/2 cup (4 ounces/115 g) butter and 1 cup (200 g) sugar on medium speed until very light and fluffy, 3 to 5 minutes.
12. Add the eggs one at a time, beating until completely incorporated.
13. In a small bowl, whisk together the remaining 3/4 cup (110 g) flour, baking powder, and salt, and stir it into the butter-egg mixture.
14. Stir in the pistachio mixture just until combined.
15. Spoon the batter into the prepared cake pan by dropping 4 or 5 mounds on top of the almonds.
16. Carefully spread the batter into an even layer, trying not to disturb the almonds.
17. Bake until a toothpick inserted in the center of the cake comes out clean, about 40 minutes.
18. Let cool for 15 minutes.
19. Run a knife around the sides of the cake to help loosen it from the pan.
20. Invert the cake onto a serving plate.
21. Let cool completely.
22. Although terrific on its own, this cake goes well with a fruit compote or a fresh fruit sorbet.
23. I like to serve it with Tangerine Sorbet (page 159).
24. This cake will keep for up to 4 days at room temperature, well wrapped.
25. It can be frozen for up to 1 month.
26. This cake is lovely served with Sauternes-poached apricots: Bring 1 1/2 cups (375 ml) water and 3/4 cup (150 g) sugar to a boil in a medium saucepan.
27. Add half a vanilla bean, split lengthwise, and 3/4 cup (180 ml) Sauternes (or other sweet white wine).
28. Decrease the heat to maintain a simmer.
29. Halve and pit 8 apricots.
30. Add the apricot halves to the pan and poach until softened, about 10 minutes.
31. You can also use 8 ounces (225 g) dried apricots, poaching them until tender, 30 to 45 minutes.

butter, sugar, almonds, pistachios, flour, cardamom seeds, unsalted butter, sugar, eggs, baking powder, salt

Taken from www.epicurious.com/recipes/food/views/pistachio-cardamom-cake-379534 (may not work)