Mixed Nut and Cardamom Cake
This simple tea cake combines walnuts, almonds and pistachios in a lightly spiced crumb. Chopping the nuts evenly gives every slice a little crunch without making the cake difficult to cut. There is no heavy icing: a scattering of almond slivers is enough.
- Prep
- 20 min
- Cook
- 40–50 min
- Yield
- 10 slices
- Notes
- 22 cm tin
In this recipe
Ingredients
| Ingredient | Quantity | From Moayeri |
|---|---|---|
| Plain flour | 220 g | |
| Baking powder; fine salt | 2 tsp; ¼ tsp | |
| Ground cardamom seeds | ½ tsp | View product |
| Soft unsalted butter | 150 g | |
| Caster sugar | 150 g | |
| Large eggs | 3 | |
| Milk | 100 ml | |
| Walnuts, chopped | 50 g | View product |
| Almonds, chopped | 40 g | View product |
| Pistachio kernels, weighed after shelling | 40 g | View product |
| Almond slivers for topping | 15 g | View product |
| Honey, optional to serve | 1–2 tsp | View product |
Use the listed weights where possible. One tablespoon is 15 ml and one teaspoon is 5 ml. Optional additions and alternatives are marked in the table.
Ingredients from Moayeri
Choose the ingredients you need for your batch. Some cards are optional additions or alternatives, as marked above.
Walnut without Shell
In stock
Raw Almond
In stock
Raw Pistachio
In stock
Dried Cardamom
In stock
Slivered Almonds
In stock
Method
Prepare
Heat the oven to 170°C conventional or 150°C fan. Grease and line a 22 cm round tin. Chop the nuts into small, even pieces and reserve the almond slivers for the top.
Cream and mix
Beat butter and sugar until lighter and fluffy, about 3 minutes. Beat in the eggs one at a time, adding a spoonful of the measured flour if the mixture begins to split.
Fold gently
Combine flour, baking powder, salt and ground cardamom. Fold into the butter mixture in two additions, alternating with milk. Fold in the chopped nuts just until evenly distributed.
Bake
Spread the batter in the tin and scatter over the almond slivers. Bake for 40–50 minutes, until the centre springs back and a skewer comes out without wet batter. Cover loosely with foil if the topping colours early.
Cool and slice
Rest in the tin for 15 minutes, then transfer to a rack. Let it cool before cutting. A small drizzle of honey on individual slices is optional.
Helpful tips
- Weigh pistachio kernels after removing the shells.
- Use room-temperature eggs and milk to help the batter combine.
- Avoid adding extra nuts without reducing another nut: too many can make slices crumble.
FAQs
Can I swap the nuts?
Yes. Keep the total chopped nuts at 130 g and use unsalted varieties.
Why did the middle sink?
Opening the oven early or removing the cake before the centre sets can cause sinking. Check for wet batter before taking it out.
Ready to serve
Serve with tea or coffee. Letting the cake cool fully makes the nut-filled slices much neater.