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–+ servings
A bundt cake with a slice cut out, topped with glossy chocolate glaze and sprinkled with chopped pistachios and cardamom, sits on a round metal tray—an Amish Friendship Bread twist on a classic dessert.
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Pistachio Cardamom Amish Friendship Bread with Chocolate Ganache

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Enjoy this aromatic and bursting with flavor Pistachio Cardamom Amish Friendship Bread with Chocolate Ganache.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 8 - 12
Ingredients Method

Ingredients
  

For the Amish Friendship Bread:
  • 2 Tbls Sugar for Dusting pan I like to use Demerara Sugar
  • 1 cup Amish Friendship Bread Starter
  • 3 Eggs room temperature and whisked
  • 1 cup Oil such as Canola
  • ½ cup Milk brought to room temperature
  • ½ tsp Vanilla extract
  • 1 cup Sugar
  • 2 cups All-Purpose Flour divided
  • 1 cup Pistachios shelled and roasted
  • 2 tsp Baking Powder
  • ½ tsp Salt
  • 1 small 3.6 oz Instant Pistachio Pudding Mix
  • 2 tsp ground Cardamom
  • Zest and Juice of 1 Lemon the juice is optional
  • Chocolate Ganache recipe below
  • ½ cup Pistachios well chopped in food processor
For the Ganache:
  • 8 oz Heavy Cream
  • 8 oz Semi-Sweet Dark Chocolate
  • Pinch of Salt

Method
 

  1. Pre-heat oven to 325°F. Grease and dust pan with 1 - 2 Tbls Sugar. I used an 8 inch Bundt pan and for the second "loaf" I made them in a paper-lined muffin pan.
*DO NOT USE METAL Spoons or Bowls for mixing.
  1. In a large bowl, mix the Starter with the whisked Eggs, add in the Oil, Milk and Vanilla. Mix well.
  2. To the batter, add the Sugar and 1 1/2 cups of the All-Purpose Flour, mixing well.
  3. In a food processor, add the Pistachios with 1/2 cup of the All-Purpose Flour, giving it a good blitz until the Pistachios are chopped and combined well with the flour.
  4. Add the Pistachio blend to your batter along with the Baking Powder, Salt, Pistachio Pudding Mix and Cardamom, mixing until well combined.
  5. Now add the Zest of 1 Lemon and if using, add the Juice.
  6. Pour the batter into the greased and sugar dusted pan until 2/3 full. You can bake the remaining batter in paper lined muffin pans or a small loaf pan, always filling 2/3 full.
  7. Bake in pre-heated 325°F oven. For 8-inch Bundt Pan: 50 -65 minutes. For a Muffin Pan: 25 - 30 minutes. For loaf pan: 45 - 55 minutes. All times may vary depending on your oven.
  8. The Bread is ready when a cake tester inserted, comes out clean. If needed, add 3 - 5 minutes at a time until done. Top should be lightly golden.
To make the Ganache:
  1. In a small saucepan over low heat, simmer the Heavy Cream until heated through, about 5 - 8 minutes, do not boil.
  2. Remove cream from stove and add in the Chocolate, allowing to sit for about 3 - 5 minutes.
  3. Stir for about 2 minutes until well blended, scraping the bottom and sides to incorporate all of the chocolate.
  4. Add the pinch of Salt and stir until Ganache is well blended and glossy.
  5. Allow to cool to room temperature for a pourable icing or chill in the refrigerator for about 30 minutes for a spreadable icing.
To finish off:
  1. For the bundt cake version, I like to generously spoon the room temp Chocolate Ganache and allow it to cascade down the sides.
  2. For the loaf pan version, using the chilled Chocolate Ganache and spreading it like a thick icing works wonderfully.
  3. For the muffin pan, my favorite way is to pull off the paper liners, then dip the tops, swirling it around a bit, into room temp Chocolate Ganache.
  4. Finally top them off with welled chopped Pistachios.
  5. Enjoy.

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