Dessert: Sour Cream Cake with Cardamom and Pistachios

Perfect with a cup of tea, especially a nicely spiced Indian chai.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Sour Cream Cake with Cardamom and Pistachios

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 cups all purpose flour
1 1/8 teaspoons ground cardamom
3/4 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1 cup plus 2 teaspoons sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1/2 cup coarsely chopped roasted unsalted pistachios (about 3 ounces)

Instructions

Preheat oven to 350 °F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Dust with flour; tap out excess. Sift 2 cups flour, ground cardamom, baking soda, salt and ground cinnamon into medium bowl. Using electric mixer, beat 1 cup sugar and 6 tablespoons butter in large bowl until well blended. Beat in eggs 1 at a time. Mix in vanilla extract. Fold in dry ingredients alternately with sour cream in 3 additions each. Transfer batter to prepared cake pan. Sprinkle with chopped pistachios, then remaining 2 teaspoons sugar.
Bake cake until top begins to crack and tester inserted into center comes out clean, about 1 hour. Cool cake in pan on rack 30 minutes. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.) Cut cake into wedges and serve.

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