Simple Ramadan Pistachio Walnut Cake
Ramadan is a special time of reflection, fasting, and spiritual growth for Muslims around the world. As part of the Ramadan traditions, families and communities come together to share meals and celebrate the breaking of the fast each evening. One important aspect of these gatherings is the delightful array of desserts that are prepared to mark the occasion.
When it comes to preparing a special dessert for Ramadan, it's important to find a recipe that is both easy to make and delicious to enjoy. Fortunately, there are plenty of options to choose from, and many of them can be prepared quickly to accommodate busy schedules during this holy month.
In the spirit of celebrating Ramadan with sweet treats, we'll explore a delightful dessert that perfectly fits the bill. This dessert not only satisfies the sweet tooth but also comes together in no time, making it ideal for those looking to create a special treat without spending hours in the kitchen.
Now, let's dive into the details of this delightful, Ramadan Pistachio Walnut Cake. This cake is a delightful treat that perfectly captures the essence of Ramadan. With simple ingredients, this cake is not only easy to make but also incredibly delicious. The combination of moist cake with the crunch of walnuts creates a delightful texture, while the subtle sweetness makes it a perfect dessert for breaking the fast. Whether enjoyed with a cup of tea or as a post-meal indulgence, this Ramadan Pistachio Walnut Cake is sure to be a hit with family and friends.
INGREDIENTS:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp alcohol free vanilla extract
- 1/2 cup sour cream
- 1/3 cup chopped walnuts
- 1/3 cup chopped pistachios
DIRECTIONS:
- Preheat your oven to 350°F (175°C).
- For a thicker cake, grease a 9-inch round cake pan. For thinner squares, use an 8x11 pan. But you can also bake this into a loaf. Perfect slices for on the go.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream together the sugar and softened butter until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually mix in the dry ingredients, and the sour cream, until just combined. Be careful not to overmix.
- Gently fold in the chopped nuts.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.
- If you like to serve it as a cake - allow the cake to cool in the pan completely. Top with some crushed pistachios, slice, serve and enjoy.
- If you like your cakes extra moist, cut it into squares or triangles and while it's still hot in the pan, drizzle with a couple of tablespoons of honey or simple syrup. Do not drown the cake in syrup. It will fall apart. Let it cool completely before serving.
- If you bake as a loaf, cool it off on a wire rack for at least one hour, slice and enjoy.
This delightful cake is versatile and perfect for any occasion. It can be made ahead of time and stored in the fridge. And it pairs wonderfully with a cup of coffee or tea. Enjoy!
Until next time, check out my other easy recipes here.
x, Dijana