Pistachio and cardamom cake with whipped white chocolate ganache
📝 Ingredients
- 400 g shelled pistachios (plus extra 2 tsp chopped for garnish)
- 20 green cardamom pods (seeds ground)
- 300 g unsalted butter, room temp
- 240 g caster sugar
- Seeds from 1 vanilla bean
- 6 large eggs
- ¼ cup (90 g) fine semolina
Whipped White Chocolate Ganache:
- 250 g white chocolate, finely chopped
- 125 ml thickened cream
- 20 g unsalted butter
🍰 Method
- Preheat oven to 185 °C (fan 165 °C). Grease and line two 20 cm round pans.
- Blitz pistachios into fine crumbs; grind cardamom seeds.
- Cream butter, sugar, vanilla seeds, and cardamom on high speed for ~5 min. Add eggs gradually.
- Mix in pistachio crumbs, then semolina until combined. Divide batter into pans; bake 35–40 min until skewer comes out clean. Cool 😊
- To make ganache: microwave the white chocolate, cream & butter until smooth; chill until thick. Whip until pale and pipeable—don’t overmix!
- Assemble: Place one cake layer, spread half the ganache, top with the next layer and remaining ganache. Garnish with chopped pistachios.
