Cookbook #37 American Masala

I spent a bit of time in the kitchen today. I'm not going to lie, I put my PJs back on after my shower and spent the day in flannel. I justify it by saying that I was triple booked for meetings just about every day this past week. Triple booked--I'm only one little woman. In response, today I was lazy and spent the day cleaning and organizing the kitchen and cooking and baking.

American Masala can best be described as American cooking with Indian flavors. Duh, Mary--that's what the title implies I suppose. While there are more seemingly traditional Indian recipes like Tandoori chicken and chutneys, there are also some pretty fascinating remakes of American classics, with an Indian twist like fried chicken...masala. I was struck by a recipe in the dessert section that combined pistachios, cardamom and lemon, and so I headed for that recipe when I picked this cookbook back up. Pistacho and Cardamom Pound Cake with Lemon Icing was indeed a hit.

The combination of cardamom and citrus seems like one of those perfect flavor matches, like chocolate and sea salt. I left the pistachios a bit bigger than called form because I'm not a huge fan of nut meal cakes, and then made cupcakes instead of a traditional loaf pound cake. The dense pound cake crumb and yummy lemon icing, made it perfect for afternoon tea. Appropriate considering the Indian influence on British tastes and flavors.

Pistachio & Cardamom Pound Cake with Lemon Icing
adapted from American Masala

1 c raw shelled pistachios
1 1/2 sticks room temp butter
1 1/4 cup ap flour
3/4 teaspon baking powder
1 tsp freshly ground cardamom
1/4 tsp salt
3 large eggs
1/4 tsp vanilla ext
1 c. sugar
1/2 cup whole milk

1. Toast pistachios over stove or in a 425 oven for about 5 mins. (if using oven, reduce to 350 degrees. Pulse in food processor until small pieces remain.
2. Grease and flour loaf pan
3. Whisk flour, baking powder, cardamom and salt together and set aside. Crack eggs into liquid measuring cup, mix in vanilla and set aside.
4. Cream butter and sugar until light and airy. Add egg mixture slowly while continuing to beat. Alternately add and mix in flour and milk mixture, starting and ending with flour.
5. Fold in pistachios and pour into prepared pan.
6. Bake for 40-45 mins or until cake tester comes out clean.
7. Let cool for 10 mins and then remove from pan and onto cooling rack to cool completely
8. When cool spread icing over cake and let set.

Icing

1 cup powdered sugar
1.5 tbsp fresh lemon uice
a few grates of lemon peel
1 tsp heavy cream or milk