A Pistachio Cake recipe to beat them all, this is one of my favourite ways to enjoy that delicious green nut.
An easy to make, moist cake that has a good amount of ground pistachio meal in the cake itself and more pistachios used as decoration.
The original recipe calls for almond meal in the cake. If you’re a fan of pistachio cake like I am, you might want to adjust the quantity of almond meal so that the cake is more pistachio than almond. Works a treat.
I recommend the alternate topping suggested in the recipe that combines the exoticness of rose water, cinnamon, honey and pistachios. Heaven sent (and scent).
If you’re looking for more great pistachio cake recipes, may I suggest this Pistachio Cake with Mandarin Syrup and Figs.
- 250g butter, softened
- 200g caster sugar
- 4 eggs, beaten
- 120g ground almonds
- 100g ground pistachio nuts
- 50g plain flour
- 1 tsp baking powder
- Grated zest of 2 lemons
- 1 or 2 tbsp honey (enough to coat the pistachios)
- A pinch of cinnamon
- A drop or 2 of rosewater
- 60g pistachio nuts (or more, if you like), roughly chopped
- For the full recipe go here: Almond Pistachio Cake Recipe.