Pistachio-Cardamom Cake
This easy, buttery pistachio cake, topped with crunchy caramelized almonds, was a staple at Chez Panisse in Berkeley, Calif., when the pastry chef and cookbook author David Lebovitz cooked there in the 1990s. It is not a mild-mannered tea cake, but packs a punch of flavor, texture and perfume, especially from the cardamom seeds that permeate the batter (see Tip). Its robust character makes the cake a great pedestal for an intense, fruity topping such as citrus, rhubarb or apricot compote (see Tip), but it is also great served solo. Julia Moskin
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