Pistachio Honey Cake
Overview
- 45 min
- Serves 8
- Easy
Keep for later
Ingredients
Ingredients
½ cup olive oil
1 Tbsp vanilla extract
2/3 cup runny honey
¼ cup lemon juice
2 large eggs, at room temp
1 cup plain flour
½ cup ground almonds
1 ½ tsp baking powder
½ tsp fine salt
½ cup shelled pistachios, finely chopped
Instructions
Preheat the oven to 170°C. Grease and line a 20cm round, springform tin. Set aside.
Add oil, vanilla and honey to a large mixing bowl and, using electric beaters, beat for approximately 5 minutes or until the mixture becomes light. Add one egg and beat through for 30 seconds. Repeat with remaining egg.
Sift in the remaining dry ingredients and add in the pistachios. Gently fold the wet and dry mixture together until just combined, then transfer the batter into the prepared baking tin.
Bake for 35 minutes or until cooked through. Allow cake to cool in the pan for 10 minutes then gently remove and transfer to a wire rack to cool completely.
Once cake has completely cooled top with cream, berries and extra pistachio nuts.
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