Pistachio-Cardamom Pound Cake with Lemon Glaze and Indian Railway Chai Tea

By Jackie DeKnock  ,   

October 30, 2015

The spicy-sweet aroma of Chai tea is irresistible - hot or cold (makes 1 quart).

Kitchen Confidence Rating Scale:

Budget Rating Scale:

  • Yields: Serves 8

Ingredients

Pound Cake

3/4 cup shelled raw pistachios

¼ cup almonds, slivered

¾ cup ghee (clarified butter) room temperature, plus more for pan (substitute regular butter, that’s just fine)

3 large eggs

1/4 teaspoon vanilla extract

1 cup unbleached organic flour

1 teaspoon ground cardamom

3/4 teaspoon baking powder

Sea salt

1 cup sugar (raw sugar if you have it)

1/2 cup whole organic milk

Lemon Glaze

1 teaspoon organic Greek yogurt

1 cup icing sugar

1 1/2 tablespoon fresh lemon juice

Indian Railway Tea (Chai)

2 cups water

3-4 whole cloves

1 stick cinnamon

3-4 cardamom pods (cracked open)

1/4 cup loose black tea (or 4 tea bags)

2 cups milk

4 tablespoons of sugar (or a little less)

Method

Pound Cake

Preheat oven to 425 degrees F. Spread pistachios and almonds on a baking pan and toast until browned, about 5 minutes, turning once halfway through. Transfer pan to a wire rack and cool. In a food processor, pulse nuts until finely ground; set aside. Reduce oven to 350 degrees F.

Grease an 8 1/2- by 4 1/2-inch loaf pan with ghee. Line with parchment paper, then grease parchment with butter. Set pan aside.

In a liquid measuring cup, whisk together eggs and vanilla; set aside. In a medium bowl, whisk together flour, cardamom, baking powder, and 1/4 teaspoon salt; set aside.

In a large bowl, using an electric mixer set on high, cream ghee and sugar until airy. Drizzle in egg-vanilla mixture, a little at a time, mixing between additions and scraping bowl as needed. Alternate adding flour mixture and 1/2 cup milk, starting and ending with flour mixture, mixing until batter is just combined. Fold reserved pistachios/almonds into batter. Pour into prepared pan.

Bake until golden brown and a toothpick inserted into center comes out clean, 45 to 55 minutes. Cool in pan, about 10 minutes. Remove cake from pan and transfer to a wire rack to cool completely.

Lemon Glaze

Meanwhile, whisk yogurt, icing sugar and lemon juice together (add a splash of milk if glaze if too thick). Using a spatula, spread glaze on top of cake, allowing glaze to drip down sides. Let glaze set, about 20 minutes.

Indian Railway Tea (Chai)

Bring water, cloves, cinnamon, and cardamom to a boil; let stand as long as possible. Then add tea and let steep. Add milk to the tea-spice mixture and heat but do not boil. When hot, strain and add sugar. Stir and keep hot.

Gourmet Safari Rating Scales

Kitchen Confidence Rating Scale:

We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!


Budget Rating Scale:

We’ve designed a handy budget rating scale for you to guide you (and your wallet) through the recipes. Recipes are graded from the ‘high-end caviar-type budget’ to the ‘lower-end spam canned meat type-budget’.
= Spam (aka low budget)
= Mac ‘n Cheese (aka mid budget)
= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)

00:00

0 Reviews

All fields are required to submit a review.