The best way to explain just how delicious this cake tastes is by telling you that my brother-in-law is pretty allergic to eggs, (though he can usually handle it if there’s only an egg or two in a whole cake).
With that being said…this recipe definitely calls for 6 eggs. So when I saw him cutting a slice for himself, I thought I would give him the 6 eggs disclaimer in case he couldn’t stomach it (haha I’m hilarious, lets all take a quick pause to appreciate that pun). Anyways, his response was:
Uhm yeah Ambreen…you’re a little late. This is my third slice. But it’s fine– it’s definitely worth the allergic reaction.
I mean, if my daring (reckless?) brother-in-law’s actions don’t convince you to try this cake then I don’t know what will.*
As I post more of my baking adventures, I’m sure a trend will appear– so let me be the first to say that I am fully biased in any baking that involves nuts, coffee, chocolate, or coconut. So obviously this cake stood no chance
(nuts + a hint of coffee= YES YES YES)!
Because really. GUYS. LOOK AT THOSE PISTACHIOS. Who is not obsessed?
And then the other main ingredient in this cake is cardamom. Have you guys ever baked with cardamom? It’s one of those unexpected ingredients that you won’t be able to stop incorporating in any recipe. In Pakistan, we use cardamom pods in our main entrees to add that little burst of subtle flavor (as I hope to show you guys in the Taste of Pakistan section)! Well I started baking with cardamom a few years back, and my mom is always surprised at how well it works in desserts as well as main dishes. So if you haven’t had the chance to try it yet, this recipe is the perfect thing to get your new obsession started.
There was also a moment in baking this cake where I had a mini-panic attack. As you can see in the recipe, I tried doing a crumb layer on top of the cake which usually goes really well. Except I forgot this batter was super fluid and basically once the heating hit the pan (haha get it?) the crumb layer kind of sunk into the cake. I decided to not tell my family what I was aiming for and they ended up raving about the “pistachio layer” in the middle of the cake. So..all’s well that ends well? Either way, if your batter ends up thick enough to hold the crumb layer, I’m sure it would be even more delectable (and yes, I would like pictures if anyone tackles that step).
*Don’t worry guys- no brother-in-laws were harmed in the consumption of this cake
