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1
Preheat the oven to 350F (175C).
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2
To make the topping, melt the 2 tablespoons (1 ounce/30 g) butter in a 9-inch (23-cm) round cake pan set directly on the stovetop over low heat.
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3
Once melted, remove from the heat and let cool briefly.
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4
Sprinkle the 1 teaspoon sugar evenly over the melted butter, then add the almonds, tilting and shaking the pan to distribute them evenly.
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5
Set the pan aside.
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6
To make the cake, in a blender or a food processor fitted with the metal blade, pulverize the pistachios with the 1/4 cup (35 g) flour until as finely ground as possible.
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7
Transfer to a small bowl.
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8
Crush the cardamom seeds in a mortar and pestle or seal them inside a sturdy plastic bag and crush with a rolling pin.
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9
Add the crushed seeds to the pistachio mixture and stir to combine.
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10
Set aside.
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11
In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the 1/2 cup (4 ounces/115 g) butter and 1 cup (200 g) sugar on medium speed until very light and fluffy, 3 to 5 minutes.
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12
Add the eggs one at a time, beating until completely incorporated.
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13
In a small bowl, whisk together the remaining 3/4 cup (110 g) flour, baking powder, and salt, and stir it into the butter-egg mixture.
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14
Stir in the pistachio mixture just until combined.
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15
Spoon the batter into the prepared cake pan by dropping 4 or 5 mounds on top of the almonds.
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16
Carefully spread the batter into an even layer, trying not to disturb the almonds.
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17
Bake until a toothpick inserted in the center of the cake comes out clean, about 40 minutes.
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18
Let cool for 15 minutes.
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19
Run a knife around the sides of the cake to help loosen it from the pan.
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20
Invert the cake onto a serving plate.
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21
Let cool completely.
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22
Although terrific on its own, this cake goes well with a fruit compote or a fresh fruit sorbet.
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23
I like to serve it with Tangerine Sorbet (page 159).
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24
This cake will keep for up to 4 days at room temperature, well wrapped.
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25
It can be frozen for up to 1 month.
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26
This cake is lovely served with Sauternes-poached apricots: Bring 1 1/2 cups (375 ml) water and 3/4 cup (150 g) sugar to a boil in a medium saucepan.
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27
Add half a vanilla bean, split lengthwise, and 3/4 cup (180 ml) Sauternes (or other sweet white wine).
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28
Decrease the heat to maintain a simmer.
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29
Halve and pit 8 apricots.
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30
Add the apricot halves to the pan and poach until softened, about 10 minutes.
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31
You can also use 8 ounces (225 g) dried apricots, poaching them until tender, 30 to 45 minutes.
