A delivery came from Bronte yesterday, from Tipici e Food, the place we visited in June. We ran out of everything we bought there long time ago, but signor Antonio ships his quality pistachios all over Europe ( apart from the UK, he said, too expensive after Brexit). So we now have a lovely stash of the most fantastic pistachio products and also 2 bottles of this delicious liquor, quite evil, when one tries to have alcohol free weekdays!

I’ve been looking for a nice recipe for a good pistachio cake, where I could use some of the ground pistachios I just received. So many food blogs out there, not all for me. When I’m after a recipe I don’t want to spend 5 minutes scrolling down somebody’s bloody life story. I don’t want to keep reading if the recipe is written for mentally challenged and explains in details, that they want me to use 2 whole eggs, which means 2 yolks and 2 whites. Next!!! The recipe for pistachio cake which recommends using a green food colourant – no. Why?!

I finally settled this morning on a recipe that called for no butter, no artiticial colouring, tweaked it just a touch and I’ve just finished my first piece.

I’ve had a packet of ground, raw pistachios, which I’ve gently toasted on the frying pan, I used 60g. 150g of plain flour, 1 1/2 tsp of baking powder, 1/2 tsp of baking soda, a pinch of salt. 2 whole eggs I whipped with 120g of sugar, less that in the recipe, some of it was vanilla sugar. Some grated lemon zest went in and a tiny bit of cinnamon. The toasted pistachios. 150g of greek yoghurt and 150 ml of olive oil, all nicely combined, onto the lined baking tray. 175 degrees, 30 minutes, done.

Once cooled I tipped a small jar of pistachio cream from Bronte, which was perfectly sweet and had great consistency to spread, so I didn’t have to mess about with the original recipe’s ideas of dilluting it with water and adding sugar. A final sprinkling of ground pistachio completed the picture. Might share some with Lara. 🙂