Wonderful colour and flavour, it’s a winner!
Place the pistachios in a bowl and cover with the water. Allow to soak and soften on the counter for 4 hours, or overnight.
Preheat the oven to 325F/165C and line a 9 inch springform pan with parchment paper.
Once soft, drain and place in a small blender or food processor and blend until it forms a paste. Remove and set aside.
Prepare the Dainty Gluten-Free Vanilla Cupcake mix according to package directions. Stir in the orange zest and ground cardamom.
Pour the cake batter into the prepared pan. Dollop the pistachio paste on top, and using a small knife or toothpick, swirl the paste into the batter. Place the cake in the oven and bake for 40-45 minutes, or until golden brown and a toothpick comes out clean when inserted. Remove from the oven and allow to cool.
Serve with a dollop of whipped cream.
The beauty of embellishing a cake mix is it’s so easy and you can call it your own!
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