I recently got a copy of David Lebovitz’s most recent book, Ready for Dessert,  and have noodled around a little bit, but wanted to make a few of the cakes.  For tonights dinner, I was looking for something that wouldn’t be too sweet, and might pair well with some of the rhubarb that was begging to be used up.  Pistachio Cardamom cake seemed to be just the thing!

I made the pistachio cake as written and it is pretty easy to pull together.  I baked in a regular cake pan (no cake pan strips) just to see how much it would dome — as you can see from some of the pics that follow, it does dome slightly, so if you like your cakes level, use a strip around the edge.

The other nice thing about this is that it uses plain old AP flour.  David’s recipes are really nicely written — everything is in volume and weight measures (grams!) — this will make converting some of these recipes to gluten-free that much easier!  David’s original recipe calls for a syrup/sliced almond topping, but I decided to split the cake into two layers and put rhubarb compote in between.  I was struck by the contrast between the bright green of the pistachios and the vibrant pink of the rhubarb, and have to confess to a Hello Kitty moment!

The rhubarb compote is pretty easy — make a 2:1 syrup with 1 teaspoon cardamom, 1 teaspoon coriander, with 1 c sugar, 1/2 c water.  When it comes to the boil, add about 3 c chopped rhubarb.  simmer for 3-5 minutes.  If you want it thicker, you can strain off the syrup and reduce in the microwave for 10 minutes on high in a pyrex measuring cup.  Add about 2 T rosewater

Marscapone whipped cream — whip 250 ml heavy cream, 2T sugar, fold in 250 ml marscapone

Rhubarb