The cardamom-infused raspberry and pistachio breakfast torte is a delightful fusion of flavors and textures. Originating from the rich traditions of Middle Eastern and European baking, this torte brings together the aromatic warmth of cardamom with the sweet tang of raspberries and the nutty crunch of pistachios. The result is a breakfast treat that is both sophisticated and comforting, perfect for a weekend brunch or a special breakfast gathering. The moist and tender crumb of the torte, paired with a subtle spice and a burst of berry freshness, makes it a favorite among those who appreciate a balance of sweet and savory. Loved for its unique taste profile and elegant appearance, this torte is not only delicious but also a feast for the eyes.
Cardamom-Infused Raspberry and Pistachio Breakfast Torte
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
8 Persons
Categories :
Ingredients
- Flour – 2 Cups
- Sugar – 1 Cups
- Butter – 0.5 Cups
- cardamom – 1 Tsp
- Baking Powder – 1 Tsp
- Egg – 3 Piece
- Milk – 0.5 Cups
- Raspberries – 1 Cups
- Pistachios – 0.5 Cups
- Vanilla Extract – 1 Tsp
Nutrition
Per Serving
320 Kcal
Calories
16 Grams
Total Fat
8 Grams
Saturated Fat
95 Mg
Cholesterol
190 Mg
Sodium
40 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
20 Grams
Sugars
6 Grams
Protein
Directions
Step 1
Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
Step 2
In a bowl, mix flour, baking powder, and cardamom. Set aside.
Step 3
Cream butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition.
Step 4
Stir in vanilla extract and milk, then gradually add the dry ingredients until just combined.
Step 5
Fold in raspberries and pistachios gently, ensuring even distribution.
Step 6
Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
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