Meyer Lemon, Cardamom, Pistachio & Raspberry High Oleic Soy Oil Cake

Perfect texture cardamom scented cake with fresh raspberries and pistachios

Categories: Cakes, Dessert, Snack

Primary Method: 9 inch cake

Step 1

2 cups • All purpose flour

1 tsp • Cardamom - ground

2 tsp • Baking powder

1 tsp • Salt

4 • Eggs

1 1/2 cup • Sugar

1 cup • High Oleic Soy Oil

1 tbsp • Meyer lemon zest

1/2 cup • Meyer lemon juice

1 cup • Raspberries

1/4 cup • Pistachios • optional-chopped

2 tbsp • Turbinado Sugar

Preheat the oven to 350�F Grease and flour or spray a 9-inch springform cake pan. Line the bottom of the pan with a circle of parchment paper. Set aside In a medium bowl whisk flour, cardamom, baking powder and salt. In the bowl of an electric mixer, whisk the eggs on high speed with the sugar until doubled in volume and light in color--about 5 minutes. Add the oil in a steady stream. Add the lemon zest and juice. Remove the egg foam from the mixer and gently fold in the dry ingredients. Scrape the mixture into the prepared pan. Sprinkle with the raspberries, pistachios and turbinado sugar. Bake for 45-55 minutes or until a skewer inserted in the center comes out clean . Brush the hot cake with the lemon syrup from step 2--using it all. Cut into wedges and serve with Lemon Sorbet and macerated berries

Step 2

1/3 cup • Lemon Juice

1/3 cup • Sugar

4 • Cardamom pods • cracked open

Bring all ingredients to a full boil. Allow to sit. Strain before brushing on cake

Notes

This recipe was developed with grant funding from the United Soybean Board

The Culinary Institute of America

Created by:
barbara alexander

Added on:
February 25, 2022

Last updated:
March 25, 2022