I did everything by the recipe.
I found the recipe in gourmet last year. It's delicious, I make it all the time to have with tea. I also like to make a glaze flavored with orange juice and zest to spread over it. I'm sure you could whip up a nice rose water glaze.
3/4 cup shelled natural pistachios (4 oz)
1 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cardamom
1/4 teaspoon salt
1/2 cup whole milk (2% works well too)
1/4 teaspoon vanilla
1 1/2 sticks unsalted butter, softened
1 cup sugar
3 large eggs
Preheat oven to 350°F.
Butter a 9 by 6 pan, then line bottom with wax paper. Butter/flour routine.
Pulse the pistachios in a food processor until finely ground, I've also bought ground pistachios and it's worked well too.
Add the flour, baking powder, cardamom, and salt and pulse once or twice to mix.
Cream the butter and sugar with an electric mixer until pale and fluffy. Add the eggs 1 at a time (beating after each addition).
Then add the milk and vanilla, mix well, then add the flour and beat till combined.
Spread the atter evenly in cake pan and bake in middle of oven til the tester comes out clean, should take about 20 minutes.
Cool the cake in the pan for roughly 10 minutes and flip it out onto a platter. Glaze it if you wish. It doesn't need much, just enough for a beautiful sheen.
It's excellent warm (if you can't wait) but it's delicious at room temperature.
The cake has been in the oven for over 25 minutes.
It is still trembling and not cooked.
What did I do wrong?
What to do?