While boasting a unique character, Afghan cuisine has been shaped for centuries by its neighbouring countries and the waves of East and Central Asia invaders, culminating with the British. As Helen Saberi, author of “Afghan Food and Cookery,” aptly describes it, “Afghan food is very varied – it’s like a cross between Turkish, Middle Eastern and Indian. But I think it has got more taste than the Middle Eastern food, and it is not as spicy and rich as the Indian food. A lot of influence came from Central Asia, from along the Silk Road”.
History of Afghan Desserts
This influence extends to Afghan desserts, evident in pastries like baklava, a shared treat across the region. While inspired by the British pound cake, the Afghan cake has evolved into a distinct creation. Afghan variations often incorporate dried fruits and nuts, making them a delightful accompaniment to tea or a celebratory wedding cake.
Pistachio Pound Cake Recipe with Sour Cream
Classic pound cakes rely on butter for richness, but sometimes that can lead to a denser crumb. This Afghan Cake recipe incorporates Greek yogurt or sour cream for a moist and tender result. The addition of sour cream helps create a delicate texture, complementing the earthy pistachios and sweet dried apricots.
How Is This Afghan Cake Recipe Different
This twist on the classic pound cake takes inspiration from Afghan flavours. Instead of a basic pistachio pound cake recipe, I’ve incorporated ingredients synonymous with Afghan cuisine, earning it the name ‘Afghan Cake.’ Roasted pistachios lend a delightful earthiness and nutty character, while dried apricots add a touch of sweet-tart complexity, creating a truly unique flavor profile.
How to Make Afghan Cake/ Pistachio Pound Cake
Prep: 25 mins
Cook: 35 mins
Total: 1 hour 5 min approx.
Yield: 1 Loaf
Ingredients
- 250 gm Cake Flour or All-Purpose Flour
- 170 gm Butter
- 250 gm Sugar
- 35 gm Pistachio Flour
- 15 gm Baking Powder
- 4 Eggs
- 20 gm Pistachio Paste
- 122 gm Greek Style Yogurt or Sour Cream
- 5 gm Baking Powder
- 2 gm Salt
- 30 gm Dried Apricot (Hydrated overnight in water)
- Confectioner Sugar
- Crushed Pistachio
Let’s Get To Work
- Preheat the oven to 191°C (375°F). While the oven heats, generously grease your loaf pans with butter on all sides. Line the bottom of each pan with parchment paper to ensure easy removal later.
- Press crushed pistachios onto the buttered surface of the pans, coating the bottom and sides evenly. Set the pans aside.
- Using a paddle attachment, cream the softened butter on low speed for 30 seconds. Then, gradually add the pistachio paste and granulated sugar, scraping down the sides of the bowl as needed.
- Increase the mixer speed to medium and cream together the butter, pistachio paste, and sugar until light, fluffy, and smooth. This process should take about 3-5 minutes. Scrape down the sides and bottom of the bowl occasionally to ensure everything is well incorporated. Properly creaming the ingredients is essential for a light and airy cake, just like a traditional pound cake.
- Once the mixture is light and fluffy, gradually add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl after each egg to ensure everything is fully incorporated.
- To prevent curdling, add the yoghurt or sour cream in three separate additions, mixing on low speed after each. Scrape down the bowl after each addition to create a smooth batter.
- In a separate bowl, whisk together the cake flour, salt, and baking powder. You can use a fine-mesh sieve or a whisk to achieve this. Add the pistachio flour to the dry ingredients and whisk to combine.
- With the mixer on low speed, gradually add the dry ingredients to the creamed butter mixture in three batches, scraping down the sides of the bowl after each addition. Mix until just combined.
- Gently fold in the chopped dried apricots, which have been tossed in a little bit of flour. This will prevent them from sinking to the bottom of the cake during baking. Avoid overmixing the batter at this stage.
- Gently fold the apricots into the batter using a spatula until just evenly distributed.
- Divide the batter evenly between your two prepared loaf pans. Fill each pan no more than ¾ full, aiming for roughly 737 grams of batter per pan. The cake will rise during baking.
- Bake at 375°F (190°C) for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The cake should also spring back slightly when lightly pressed on top.
- Remove the cakes from the oven and let them cool in the pans for 15 minutes. Then, carefully transfer them to a wire rack to cool completely. Once cool, dust the tops with powdered sugar for a finishing touch. Enjoy your Afghan Cake with a cup of tea!
