Cardamom & pistachio egg-less cake
This egg less cardamom cake has the most delicate and subtle Indian flavors infused in it. With every bite you will get a hit of cardamom and the crunch of pistachio.
Nothing screams celebration better than this!!
1 cup yogurt
1/3 cup oil
1/2 cup sugar
1 tsp vanilla extract
1 tsp cardamom powder
1/4 cup chopped pistachios
1 cup all purpose flour
1/2 tsp baking soda
1 tsp baking powder
Pinch of salt
Preheat the oven to 180 C
Grease the bundt or cake tin well
Whisk together the yogurt, oil, sugar and vanilla extract until the sugar melts and it is all well incorporated
Place a swipe over the bowl and sieve in the flour, baking powder, baking soda, salt and cardamom powder.
Mix well until incorporated
Fold the pistachios into the mixture and bake at 180 C for 25 to 30 minutes