American Masala

Author Suvir Saran takes American classics and gives them an Indian flavor makeover.  I decided to try his recipe for PISTACHIO AND CARDAMOM POUND CAKE WITH LEMON ICING.  It was so tasty and different.  If you're in the mood for the classic pound cake, be adventurous and try this bold and delicious recipe!  Definitely a success!

Pistachio and Cardamom Pound Cake with Lemon Icing
Ingredients For Cake:

• 1 cup raw, shelled pistachios
• 1 stick, plus 5 tablespoons unsalted butter, at room temperature
• 1 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1 teaspoon ground cardamom
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 teaspoon vanilla extract
• 1 cup sugar
• 1/2 cup whole milk

Ingredients For Icing:

• 1 cup confectioners' sugar
• 1 teaspoon ground cardamom
• 1 tablespoon plus 1 1/2 teaspoon fresh lemon juice
• 1 teaspoon heavy cream or milk

Method:

Preheat oven to 425 degrees Fahrenheit. Place pistachios on a rimmed baking sheet and toast until fragrant and browned, about 5 minutes. Cool and then pulse in a food processor until they become very fine (don't over process) and set aside. Reduce oven temp. to 350 degrees Fahrenheit.

Grease an 8 1/2 x 4 1/2 - inch loaf pan with 1/2 tablespoon of butter. Place a long strip of parchment paper in the pan bottom. Grease the top of the parchment with 1/2 tablespoon of butter, set aside.

Whisk the flour, baking powder, cardamom, and salt together in a medium bowl and set aside. Crack the eggs into a small bowl, whisk in vanilla, and set aside.

Using an electric mixer, cream the remaining stick and a half of butter and sugar until they are light and airy. Drizzle in the eggs, a little at a time, beating between additions to incorporate and scraping the bowl as necessary. Alternate adding the flour and the milk, starting and ending with the flour and mixing until the batter is just nearly combined between additions, scraping the bowl as necessary. Fold the pistachios into the batter by hand, then transfer the batter to the prepared loaf pan. Bake the cake until a cake tester inserted in the cake's center comes out clean, 45 to 55 minutes. Let the cake cool for 10 minutes, then invert the cake onto a cooling rack and turn it so it's top faces up. Let the cake cool completely.

While the cake cools, make the icing: Sift the confectioners' sugar and cardamom into a medium bowl. Whisk in the lemon juice and cream or milk. Spread the icing over the cake, letting it drip over the sides. Once the icing has set, slice and serve.