Raspberry Pistachio Cardamom Cake



Posted 5 May 2022 (Last updated 5 May 2022)



Total Time




An easy cake for pistachio lovers! You can substitute different seasonal berries or soft fruits for the topping.


  • Pistacchios icon
    Pistacchios200 gground
  • Ground almonds icon
    Ground almonds50 g
  • Plain flour icon
    Plain flour50 g
  • Salt icon
    Salt¼ teaspoon
  • Baking powder icon
    Baking powder1 teaspoon
  • Ground cardamom icon
    Ground cardamom1 teaspoon
  • Honey icon
    Honey150 g
  • Unsalted butter icon
    Unsalted butter150 groom temperature
  • Egg icon
  • Raspberries icon
    Raspberries200 g

  • 1. Pre-heat oven - 175°C / 350°F
  • 2. Prepare a clean springform pan - grease with butter and dust with a little flour
  • 3. Add pistacchios, ground almonds, plain flour, salt, baking powder and ground cardamom to a clean medium bowl
  • 4. Whisk together and set aside
  • 5. Add honey and unsalted butter to a clean stand mixer bowl
  • 6. Beat together until creamy - 3 min
  • 7. Mix in egg to the butter-honey mixture one by one until well combined
  • 8. Fold dry ingredients into batter until combined
  • 9. Spread batter into springform pan
  • 10. Add the berries - press them into the batter just a little bit
  • 11. Bake until skewer tests clean - 35 min, 175°C / 350°F
  • 12. Let cool

Make this recipe in the Fresco Recipes App

Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
Black phone showing Top Rated recipes from the Fresco Recipes app.

© 2022 Fresco