“In The End, Everything Will Be Okay. If It’s Not Okay, It’s Not Yet The End” Fernando Sabino Pistachio-Cardamom Pound Cake with Lemon Glaze, with Indian Railway Tea (Chai)
AuthorJackie DeKnockCategoryGOURMET L-O-V-E, Love For SaleKitchen Confidence Rating Scale:
Budget Rating Scale:
Preheat oven to 425 degrees F. Spread pistachios and almonds on a baking pan and toast until browned, about 5 minutes 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.
Butter an 8 1/2- by 4 1/2-inch loaf pan with butter or ghee (clarified butter). Line with parchment paper, then butter parchment with butter (if you don't have parchment paper then liberally sprinkle the butter with flour). Set loaf 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 light 'n 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 centre comes out clean, 45 to 55 minutes 45 Minutes. Cool in pan, about 10 minutes 10 Minutes. Remove cake from pan and transfer to a wire rack to cool completely.
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 cooled cake, allowing glaze to drizzle down sides. Let glaze set, about 20 minutes 20 Minutes.
Bring water, cloves, cinnamon, and cardamom to a boil; let stand as long as possible. Then add tea and let steep for a short time (unless you like really strong tea). Add milk to the tea-spice mixture and heat but do not boil. When hot, strain and add sugar. Stir and keep hot. The spicy-sweet aroma of Chai tea is irresistible - hot or cold. Everything Will Be Okay. If It's Not Okay, It's Not Yet The End. Be yourself, you're perfect!
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!)
Ingredients
Directions
Preheat oven to 425 degrees F. Spread pistachios and almonds on a baking pan and toast until browned, about 5 minutes 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.
Butter an 8 1/2- by 4 1/2-inch loaf pan with butter or ghee (clarified butter). Line with parchment paper, then butter parchment with butter (if you don't have parchment paper then liberally sprinkle the butter with flour). Set loaf 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 light 'n 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 centre comes out clean, 45 to 55 minutes 45 Minutes. Cool in pan, about 10 minutes 10 Minutes. Remove cake from pan and transfer to a wire rack to cool completely.
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 cooled cake, allowing glaze to drizzle down sides. Let glaze set, about 20 minutes 20 Minutes.
Bring water, cloves, cinnamon, and cardamom to a boil; let stand as long as possible. Then add tea and let steep for a short time (unless you like really strong tea). Add milk to the tea-spice mixture and heat but do not boil. When hot, strain and add sugar. Stir and keep hot. The spicy-sweet aroma of Chai tea is irresistible - hot or cold. Everything Will Be Okay. If It's Not Okay, It's Not Yet The End. Be yourself, you're perfect!
Comments
You must be logged in to post a comment.