Pistachio Cake

Serves 1 cake
Time 1 hour 30 minutes


½ cup pistachio paste
2 tbsp honey
6 egg whites
1¾ cups icing sugar
1¼ cups blanched almond meal
½ cup vegetable oil
¼ cup heavy cream
1 cup self raising flour
1½ tsp baking powder
1½ tsp salt

To serve
⅓ cup raw shelled pistachios, chopped
1 tbsp pistachio paste
1 block cream cheese, whipped with ½ cup icing sugar


Preheat oven to 175C. To a mixing bowl, add the pistachio paste, honey and slowly whisk in the egg whites one at a time. The mixture will look soupy. Add the remaining ingredients and whisk together. Bake for 55 – 65 minutes and allow to cool for 30 minutes.

Swirl the pistachio paste through the cream cheese and serve on top of the cake and sprinkle with chopped pistachios.