{"id":236,"date":"2020-08-09T15:49:59","date_gmt":"2020-08-09T19:49:59","guid":{"rendered":"http:\/\/www.salticid.com\/kogblog\/?p=236"},"modified":"2020-08-17T15:13:26","modified_gmt":"2020-08-17T19:13:26","slug":"pistachio-cardamom-cake-from-iconica","status":"publish","type":"post","link":"https:\/\/www.salticid.com\/kogblog\/2020\/08\/pistachio-cardamom-cake-from-iconica\/","title":{"rendered":"Pistachio cardamom cake from Iconica"},"content":{"rendered":"

\"Pistachio<\/a>Iconica<\/a> has five different regular cake flavors, of which I’ve already had four, so this completes the set – and I think it’s my favorite! It’s gorgeous to look at, lovely gold layers with warm brown frosting decorated with whole nuts and rose petals, and it smells wonderful. I bought it early in the day to make sure they didn’t run out but didn’t eat it until later, so I kept sniffing it (I do call myself a “cakesniffer,” which I got from the A Series of Unfortunate Events<\/em> books but define more descriptively than pejoratively). I’m not very familiar with cardamom outside of Indian cuisine and wouldn’t have guessed its presence, but it might contribute to the almost lemony fragrance (Wikipedia<\/a> describes it as “intensely aromatic, resinous”). This is part of the challenge I’ve given myself – if I were only eating I’d call it delicious and move on, but trying to figure out why<\/em> it’s delicious is interesting. As cake it hit every mark: very moist but kept its integrity under the fork, clearly-delineated layers with the creamy texture of the frosting complementing the softly-grainy crumb dominated by ground pistachio, complex flavors, not too sweet, just the right amount of frosting, the perfect serving size.<\/p>\n