Ginger and cardamom buttermilk cake

Ginger and cardamom buttermilk cake

How to Cook Cakes
Peter Cassidy

Ground pistachios are not easily obtainable, but you can grind your own using a spice grinder or the small bowl of a food processor. It is easier to grind a large quantity, enough to cover the blades, and any leftover can be stored in an airtight container. Alternatively, you could use ground almonds. You will need a 24cm round springform cake tin.


Quantity Ingredient
oil, to grease
30g preserved stem ginger in syrup
1 tablespoon stem ginger syrup, (from the jar)
100ml buttermilk
100ml milk
1 orange
110g butter, softened
250g golden caster or soft light brown sugar
3 eggs
220g plain flour
2 teaspoons baking powder
2 teaspoons ground cardamom
1 1/2 teaspoons ground mixed spice
1 teaspoon ground ginger
30g ground pistachio nuts


  1. Heat the oven to 180°C. Oil the springform cake tin and line the base and sides with baking parchment.
  2. Finely chop the stem ginger and place in a small bowl with the syrup, buttermilk and milk. Finely grate the orange zest and squeeze the juice, then stir both into the buttermilk mixture and set aside.
  3. Using an electric whisk or wooden spoon, cream the butter and sugar together in a medium bowl until pale and fluffy.
  4. Break the eggs into a small bowl and, using a fork, beat lightly to break them up. Add the eggs to the creamed mixture in several additions, beating well between each addition. Stir in the orange and buttermilk mixture.
  5. Sift the flour, baking powder and spices into another bowl. Stir in the ground pistachios and, using a large metal spoon or a spatula, fold the dry ingredients into the creamed mixture.
  6. Pour the mixture into the prepared cake tin and bake in the middle of the oven for 60–70 minutes until golden brown and the cake is coming away from the sides of the tin; a skewer inserted into the centre should come out clean, or with a few moist crumbs clinging to it.
  7. Remove from the oven and leave to cool in the tin on a wire rack. Once cool, take the cake out of the tin and remove the baking parchment. The cake can be stored in an airtight container for up to 3 days.
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