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Afghan Cake

Afghan Cake

Rather than doing a simple version of pound cake, I wanted to incorporate different ingredients that are synonymous with Afghan cuisine. So I have made the cake using roasted pistachios, giving this a more light and tender texture than a traditional pound cake with an earthy and nutty flavour combined with the natural sweet and sour flavours of the dried apricots.
Prep Time 25 mins
Cook Time 35 mins
Course Dessert
Cuisine South Asian
Servings 6

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 
  • Confectioner Sugar
  • Crushed Pistachio

Instructions
 

  • Firstly set your oven to 191C/ 375F to pre-heat it. As the oven is preheated. Coat the loaf pans with a light film of butter on all the sides and line the pan with parchment paper. The fat will keep the paper stationary while the batter is spread
  • Coat the inside of the pans with the crushed Pistachio. Set the pans aside
  • Using the Paddle attachment start creaming the soft butter on slow speed after 30 seconds then combine the Pistachio paste and granulated sugar
  • Cream together the butter, pistachio paste, and sugar on medium speed, making sure to scrape down the sides and bottom of the bowl occasionally as you work to ensure the butter is blended evenly and incorporate air. Cream until light, fluffy and smooth in texture, If the ingredients are not sufficiently creamed, the final product would be dense and lack the tenderness quality of the pound cake
  • As the butter and the sugar are creamed, start adding eggs gradually one at a time in stages. Continue mixing until the eggs are fully incorporated and scraping down the bowl after each addition
  • Lastly, add in the yogurt or sour cream quarter cup at a time in stages into the mixture, to prevent the batter from separating. Making sure to scraping down the bowl to develop a completely smooth batter
  • Once butter is creamed. In a bowl sift the cake flour, salt, and baking powder using a sift or a fine strainer. Then add in the pistachio flour into the sifted dry mix and mix them
  • Add in the sifted dry flour mix into the butter mixture in the electric mixture, adding one-third of the dry flour at a time mixing at medium speed until smooth. Scraping down the bowl and add the rest of the dry mix into the bowl and mix until all of the dry and liquid ingredients have been added. Increase the speed and beat the batter just until it is evenly blended and smooth. Make sure you do not over mix the cake mixture to avoid developing gluten, making the cake dense
  • At this point, take the chopped dried apricot tossed in a small amount of flour, which will help to prevent the fruit from sinking to the bottom of the pan during baking
  • Add in the apricot in the mixture and fold it in using a spatula until they are just incorporated
  • Pour the batter into two prepared loaf pan, making sure the pan is only filled up to ¾ wat to the top, which should amount to 737 g batter. As the cake would be cooked, it will rise
  • Bake at 375°F/190°C for approximately 35 minutes or until the cakes are baked through, they should spring back when pressed lightly on top. To check to insert a toothpick in the center, if it comes out clean the cake is done
  • Take the cake out of the oven and let it rest for 15 min till its cool before Unmolding it and placing it onto a cake rack and let cool. Once completely cooled, sift powdered sugar lightly over the top
  • When completely cooled, sift powdered sugar lightly over the top