This cake was inspired by a bar of pistachio chocolate and some Turkish cardamom coffee I’ve had in the cupboard. The pistachio chocolate was a new brand I hadn’t seen before that I thought I would try but despite loving pistachios, the chocolate itself was substandard unfortunately. You know how the saying goes, when life gives you substandard chocolate, make a brownie cake. To me, pistachios scream “pair me with cardamom” which lead me onto the cardamom coffee in my cupboard.
It was a distinctly flavoured cake, delicious if you like the flavours, not delicious if you dislike cardamom, of course. I based the recipe on this one.
- 175 g of butter
- 225 g of dark chocolate (I used 100 g of pistachio chocolate and the rest plain but this is not essential)
- 200 g of caster sugar
- 1-2 tbsp of Turkish/Lebanese style cardamom coffee, depending how strong you want it to be, I used 2 tbsp.
- 3 medium eggs, separated
- 65 g of plain flour
- 40 g of chopped pistachios
- Preheat the oven to 160°C fan or 180°C.
- Line the bottom and grease the sides of an 8 inch round tin. A loose bottomed tin would be ideal.
- Add the butter, sugar and 175 g of the chocolate to a medium-large saucepan and place over a medium heat, stir until melted. Set aside to cool slightly.
- Whisk the egg whites in a large mixing bowl until soft peaks form.
- Whisk the egg yolks into the melted chocolate mixture, followed by the rest of the chocolate (in chunks), flour and pistachios.
- Fold the chocolate mixture into the whisked egg whites until well combined.
- Pour the mixture into the prepared tin and bake for 35-40 minutes, until the top begins to crack but it still has a little wobble.
- Leave to cool in the tin and then use a knife to loosen the sides before removing from the tin.
- Slice and enjoy, preferably warm with vanilla ice cream.