Recipe For Pistachio Honey Cake

Pistachios fall into my category of healthy nuts. They are a rich source of protein, fiber, minerals and vitamins. They are also a good fat and I thought this was the perfect reason to add them to my cake – to make it good for you! This pistachio honey cake has the most amazing crumb and crunchy crust. Head straight on to the recipe for Pistachio Honey Cake ♥ Pistachio Honey Cake Dave and I left for racing in East London one cold Thursday morning. We were driving a Volvo station wagon and had the race car on the trailer. It rained nearly the entire way to Kidd’s Beach and I was most pleased to be able to sit down and relax with a whisky after the drive. We spent 3 nights in Kidd’s Beach before making our way for a planned road trip back home. We had nothing firmly booked but the aim was to take a slow drive back, stopping for 2 nights along the way. Half an hour after we got on the road we ran over a monkey. Needless to say, the monkey came off second best. The next thing we knew, we were stopped at the side of the R72 with a broken radiator and the other two cars ahead of us. Today’s inspiration ♥ Recipe For Pistachio Honey Cake ♥ can be found on Lavender and Lime Click To Tweet I Googled towing companies Port Alfred as this was the closest to us. I was directed to Kowie Towing and at 10h30 called Lucinda and explained our situation. We needed a tow not only for the car, but for the trailer as well. She sent her son in his car to us, and her husband in the tow vehicle. Dirk, Dave and Dewald got all the vehicles sorted out and Dewald drove us the 50km in to Port Aldred. En route his mother called the after hours number for the car hire and ensured we were sorted out with a rental vehicle to get us back on the road again. If our post were as reliable as Lucinda was helpful, I would post her my pistachio honey cake as a thank you. Click on the links for conversions and notes. Pistachio Honey Cake   Save Print The pistachios add a nice texture to this honey cake which has a lovely crumn All Rights Reserved: an original recipe from Lavender and Lime Ingredients 175g flour 95g sugar - I used fructose 5mls baking powder 1.25mls ground ginger 2.5mls vanilla powder 75g pistachios 120g crème fraîche 155g honey 15mls canola oil 1 egg, lightly beaten Method Preheat the oven to 180° Celsius Sift the flour, sugar, baking powder, ginger and vanilla into a large mixing bowl Add the pistachios and mix to coat completely Place the crème fraîche, honey, oil and egg into a small mixing bowl Whisk to combine and add to the dry ingredients Mix using a spatula until completely combined Pour the batter into a lined loaf tin Bake for 45 minutes To test of your cake is done it should reach a core temperature of 90° Celsius Remove from the oven and leave to cool in the tin for 10 minutes Turn out and cool on a wire rack My Notes You can use sour cream or mascarpone instead of the crème fraîche. You can replace the nuts with any blanched but you prefer. 3.5.3208   What I blogged August 22: two years ago – Black Cherry And Thyme Jam three years ago – 5 Ounces four years ago – Herb Crusted Pork Belly Top of Page No votes yet. Please wait... Click to share the inspiration ♥Click to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on Pocket (Opens in new window)Click to print (Opens in new window)Click to email this to a friend (Opens in new window)Like this:Like Loading... Related