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Pistachio, Rosemary and Almond Cake

Pistachio, Rosemary and Almond Cake

The perfect cake for a lazy Sunday afternoon. This cake is light since it is made with ground almond instead of flower but also has this sticky zeal to it from the percolated lemon icing sugar. Crushed almonds on top leave add to the texture and also make it an impressive sight. Here, I used nasturtium as a garnish but any other edible flowers would work. Serve with a lumpy dollop of yoghurt and enjoy!

Jojo Kelly
From £25/head
Ex-chalet chef, summer season working in the Algarve. Professionally trained on a Leiths Advanced course last summer.
  1. Preheat oven to the 160°C, Gas mark 4
  1. Smear the inside of a 22-24cm cake tin with a stick of butter. Tap almond flour round the tin to leave a thin layer attached to the surface (this aids the non-stick)
  1. Add the 150g butter and rosemary a saucepan and gently simmer for 5 mins then leave to rest. Be careful not to burn.
  1. Add the eggs, caster sugar, vanilla extract, lemon juice, ground almonds, pistachios (leave some for decoration), lemon zest (leave some for decoration) and melted butter and rosemary into a large bowl. Mix until combined.
  1. Pour batter into the cake tin. Bake for 45 mins.
  1. Remove when top is golden brown and spongey. Leave to cool.
  1. Mix icing sugar and lemon into a bowl until smooth. Add extra lemon juice if it is looking too thick.
  1. When the cake is cool, cover with icing and scatter pistachios, lemon zest and flowers on top.



For the sponge:

  • 150g unsalted butter
  • A big handful of rosemary sprigs, very finely chopped
  • 3 eggs
  • 100g caster sugar
  • 100g ground almonds
  • 300g pistachios finely cut (food processor or blender)
  • 2 heaped tablespoons of yogurt
  • 1tsp vanilla extract
  • Juice of half a lemon
  • Zest of 3 lemons

For the icing:

  • 150g icing sugar
  • Juice of half a lemon

For the garnish and to serve:

  • Crumblings of pistachio
  • Edible flowers (I use Nasturtiums)