Pistachio cake
Pre-heat oven to 180 c.
In a bowl, sieve together:
120 grams flour
+60 grams ground pistachio
+1/2 tsp baking powder
+1/2 tsp baking soda
+1/8 tsp cardamom powder
and keep aside.
Take a large bowl, add:
+85 ml oil
+120 grams sugar
+125 ml curd
+62 ml water
+1/2 tsp vanilla extract
and whisk for 2 minutes to form a smooth batter.
Using a spatula, fold half the dry ingredients to the whisked batter.
Follow the above step to mix rest of the dry ingredient to the batter. (Please fold the dry ingredients slowly to incorporate air. This will result in lighter and fluffy cake).
Pour the batter into the baking pan and bake for 25 minutes.
After 25 minutes, poke a toothpick into the center of the cake and remove instantly. If the toothpick comes out clean, it means the cake is cooked completely. Otherwise bake for some more time until the skewer comes out clean and the top is browned.
Remove the cake from the oven and keep on a cooling rack for 10-15 minutes.
P.S. You can substitute flour with whole wheat flour in equal amount, please be sure to seive it thrice to incorporate air.
Let me warn you the cake will taste different as wheat is being used.
Ingredients
Directions
Pre-heat oven to 180 c.
In a bowl, sieve together:
120 grams flour
+60 grams ground pistachio
+1/2 tsp baking powder
+1/2 tsp baking soda
+1/8 tsp cardamom powder
and keep aside.
Take a large bowl, add:
+85 ml oil
+120 grams sugar
+125 ml curd
+62 ml water
+1/2 tsp vanilla extract
and whisk for 2 minutes to form a smooth batter.
Using a spatula, fold half the dry ingredients to the whisked batter.
Follow the above step to mix rest of the dry ingredient to the batter. (Please fold the dry ingredients slowly to incorporate air. This will result in lighter and fluffy cake).
Pour the batter into the baking pan and bake for 25 minutes.
After 25 minutes, poke a toothpick into the center of the cake and remove instantly. If the toothpick comes out clean, it means the cake is cooked completely. Otherwise bake for some more time until the skewer comes out clean and the top is browned.
Remove the cake from the oven and keep on a cooling rack for 10-15 minutes.
P.S. You can substitute flour with whole wheat flour in equal amount, please be sure to seive it thrice to incorporate air.
Let me warn you the cake will taste different as wheat is being used.