Kulfi Cake

I was craving something sweet with nuts and surprisingly something with cardamom in it. I say surprisingly because that spice is not something that I miss and crave usually. But I do know my body and when it implores for that something special I will never be at peace till I consume it and regain inner peace. So I did my usual blog surfing for inspiration and came upon Monica Bhinde's recommendation of David Lebovitz's Pistachio and cardamom cake. I know instantly that this was what my body was craving for and I made it in a jiffy, improvising along the way to suit my taste buds.

Ingredients
1cup dry roasted pistachios
1 cup sugar
1 cup flour
1/8 tsp cardamom powder
1/2 cup butter
3 eggs
A pinch of salt
1/2 cup milk
10 strands of saffron

Preheat the oven to 350 degrees F. Heat the milk on the stove top or microwave and let the saffron steep in it. It will infuse its glorious goodness to the milk as it cools down to room temperature.
Put the pistachio in a food processor with a tablespoon of sugar and pulse till it is quite fine.
Cream the butter with the sugar till fluffy, about 3-5 mins. Add the eggs, one at a time till each one is well incorporated into the batter. Add the pistachios and lightly fold in the flour and baking powder in batches, alternating with the saffron infused milk
Pour batter into a well buttered pan. I used a 9x5 loaf pan. And bake for 40-45 mins till done. It is done when a toothpick inserted in the center of the cake comes out clean.


Note to self: Very pleased with the cake, it tastes better the next day and the oils in the nut help keep the cake moist. Would definitely make again.