Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/2 cup shelled pistachios, chopped
- 1/2 cup milk
- Powdered sugar, for dusting
Special Equipment:
- 9-inch round cake pan
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cardamom. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
4. Fold in the chopped pistachios and pour the batter into the prepared cake pan.
5. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
6. Dust the top of the cake with powdered sugar before serving.
Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/2 cup shelled pistachios, chopped
- 1/2 cup milk
- Powdered sugar, for dusting
Special Equipment:
- 9-inch round cake pan
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cardamom. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
4. Fold in the chopped pistachios and pour the batter into the prepared cake pan.
5. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
6. Dust the top of the cake with powdered sugar before serving.
Time:
Preparation Time: 20 minutes
Cooking Time: 50-60 minutes
Temperature: 350°F (175°C)
Serving size: 8-10 servings
Nutritional information:
- Calories: 455
- Fat: 22g
- Carbohydrates: 59g
- Protein: 7g
- Fiber: 1g
- Sugar: 34g
- Sodium: 265mg
Substitutions for ingredients:
- You can substitute the pistachios with any other type of nut, such as almonds or walnuts.
- If you don't have cardamom, you can use cinnamon or nutmeg instead.
Variations:
- For a citrus twist, add the zest of one orange or lemon to the batter.
- You can also add a tablespoon of brandy or rum to the batter for a boozy flavor.
Tips and Tricks:
- Make sure your butter is softened before creaming it with the sugar.
- Don't overmix the batter, as this can result in a tough cake.
- To make the cake extra moist, brush it with a simple syrup made from equal parts sugar and water while it's still warm.
Storage Instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
- To reheat the cake, wrap it in aluminum foil and place it in a preheated 350°F (175°C) oven for 10-15 minutes.
Presentation Ideas:
- Serve the cake on a cake stand and dust it with powdered sugar for a simple yet elegant presentation.
Garnishes:
- Top the cake with whipped cream and chopped pistachios for a decadent finish.
Pairings:
- Serve the cake with a cup of hot tea or coffee.
Suggested Side Dishes:
- Fresh fruit, such as berries or sliced peaches, make a great accompaniment to this cake.
Troubleshooting Advice:
- If the cake is browning too quickly, cover it with aluminum foil halfway through the baking time.
- If the cake is sticking to the pan, run a knife around the edges before turning it out onto a wire rack.
Food Safety Advice:
- Make sure your eggs are fresh and that you wash your hands and utensils thoroughly before handling them.
- Store the cake in an airtight container to prevent it from drying out or becoming contaminated.
Food History:
- Vasilopita is a traditional Greek cake that is typically served on New Year's Day. It is often baked with a coin or other trinket inside, and the person who finds it in their slice is said to have good luck for the coming year.
Flavor Profiles:
- This cake has a rich, buttery flavor with a hint of cardamom and a crunchy texture from the chopped pistachios.
Serving Suggestions:
- Serve the cake as a dessert or as a sweet treat with your afternoon tea or coffee.
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Region: Greek