For the Pistachio Cake

You will need:

• 1/2 cup butter, melted
• 3 large eggs
• 1/2 cup granulated cane sugar
• 1 teaspoon vanilla essence
• 1/2 teaspoon ground cardamom
• 3 tablespoons pistachio butter
• 2 tablespoons sour cream, heaped
• 1 cup All purpose flour, sifted
• 2 1/2 teaspoons baking powder
• 1/4 cup shelled pistachios, finely chopped

To make

1. Preheat the oven to 350ºF.
2. Grease a 8 x 3 inch round baking pan. Set aside.
3. Melt the butter and leave it to cool slightly.
4. Crack the eggs into a large bowl. Beat them well with a handheld whisk. Use a fork if you must.
5. Pour in the sugar, vanilla essence and cardamom and whisk briskly for about 30 seconds.
6. Add the cooled meted butter, pistachio butter and sour cream. Whisk thoroughly to combine.
7. Fold in the all purpose flour and baking powder with a spatula. Then whisk until a smooth batter forms. This should take about 20 seconds.
8. Gently fold in the chopped pistachios.
9. Pour the batter into the greased baking pan.
10. Bake for about 20 – 25 minutes or until a toothpick comes out clean.
11. Let it cool for about 10 minutes.
12. Slowly loosen the sides of the cake and turn onto a wire rack to completely cool.
13. Place the cake on a plate and continue to glaze (recipe follows).

Brown Butter Glaze

You will need:

• 4 tablespoons salted butter
• 1/2 cup icing sugar
• 1/8 teaspoon ground cardamom
• 4 tablespoons whole milk
• 1 tablespoon pistachios, finely chopped

To make:

1. Melt the butter in a small pan. Simmer very gently till the butter begins to brown and it releases a nutty aroma. Remove it from the stove.
2. Add the icing sugar, ground cardamom and milk and whisk till smooth.
3. Add more milk if needed to make a thick pour.
4. Slowly drizzle the brown butter glaze on the cake. Spread quickly with a spatula.
5. Sprinkle with the finely chopped pistachios.