Pistachio Cake

  • 225g caster sugar
  • 225g unsalted butter
  • 100g pistachios, shelled
  • vanilla pod, seeds scraped out
  • 3 x large free-range eggs
  • 1 med sized lemon, zested and squeezed
  • 200g ground almonds
  • 1 tsp baking powder
  • pinch salt

1. Preheat the oven to 180 ºC

2. Cream the butter and sugar till light and fluffy, add the eggs one at a time, beating very well between.

3. Add the vanilla seeds and lemon zest, stir in.

4. Fold in the ground almonds and pistachio, baking powder and salt.

5. Spoon into a well greased 23cm loose bottomed cake tin and bake for 45 mins to 1 hour, or until a skewer comes out clean.

6. Delicious with Bulgarian yoghurt and fresh berries.

Enjoy this recipe with one of South Africa’s best wines, go to wineofthemonth.co.za

Photography by C&D Heierli • Recipes by Diane Heierli