Pistachio-cardamom cake from Ready for Dessert: My Best Recipes (page 57) by David Lebovitz

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sauternes-poached apricots; Tangerine sorbet

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on May 16, 2026

    I used pistachio flour since I had it on hand, making this cake even easier to make. Wonderful flavor. We had it plain and it was gone the next day.

  • Lepa on May 02, 2020

    This cake is amazing. It's not too sweet and has an amazing fragrance, texture and taste from the pistachios, cardamom and the crackly almond top. I highly recommend this for cardamom lovers!

  • Frogcake on May 28, 2016

    I looked for gold leaf and also couldn't find it. This is a lovely fragrant cake that I served to my guests with a small refreshing scoop of tangerine sorbet as recommended.

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