Pistachio and Almond Torta

30 Sep Pistachio and Almond Torta

Spring has sprung. All hail sunnier days, longer nights and many a picnic!

This pistachio and almond torta is perfect for afternoon tea with friends alongside some delicious ice tea perhaps?

The cake is deceiving light and very moist, it’s also naturally gluten-free too (win!). I’ve served the cake with a sweet Turkish Delight tea syrup, but for a healthier option you could definitely create a zingy citrus infused syrup by heating orange or lemon juice with a little honey.

Almond and Pistachio Torta
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For the syrup (can be made ahead of time)
  1. 1 cup of water
  2. 3-4 tsp of loose leaf turkish delight green tea
  3. 2/3 cup sugar
  4. Rosewater (optional)
For the cake
  1. 1 2/3 cups of ground almonds, firmly packed
  2. 1/2 cup of ground pistachios, firmly packed
  3. 1 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1/4 tsp ginger
  6. 1/2 tsp nutmeg
  7. 1/2 tsp sea salt
  8. 1/4 tsp vanilla powder
  9. 2/3 cup honey
  10. 3 medium eggs
  11. 1/4 cup olive oil
  12. Butter (for greasing)
  13. Chopped pistachios, cacao nibs and tea leaves for garnish.
To prepare the syrup
  1. Bring water to the boil in a small saucepan.
  2. Once boiling, add the loose leaf tea and remove form the heat, allowing the tea to steep for at 4-5 minutes.
  3. Strain out tea leaves and bring infused water back up to a slow boil.
  4. Stir in sugar until completely dissolved and then remove syrup from the heat and allow to cool completely.
  5. Syrup can be stored in the fridge.
To prepare the cake
  1. Preheat oven to 160 degrees celcius.
  2. Grease a round springform tin with butter and dust with almond meal.
  3. Mix together ground almonds, pistachio, baking powder, baking soda, spices, salt and vanilla in a large mixing bowl.
  4. In a separate bowl beat together eggs, olive oil and honey.
  5. Pour cake batter into prepared tin and use the back of a spatula to smooth out the mixture.
  6. Bake in oven for 45-50 minutes until a skewer inserted into the centre removes clean. If you find the top is browning too quickly then simply cover with some baking paper.
  7. Allow cake to completely cool before removing from tin.
  8. Sprinkle top with extra pistachios, cacao nibs and some of the loose leaf Turkish Delight tea or some edible flowers.
  9. Spoon syrup over slices upon serving.
  1. For a more intense ‘turkish delight’ flavour add 1-2 drops of rosewater to the syrup.
  2. Otherwise tea syrup can be substituted for a honey based syrup with maybe some orange or lemon juice added.
Adapted from Cookie and Kate's 'Almond Cake'
Camilla Ferraro http://camillaferraro.com/
  • http://wholesome-cook.com Martyna @ Wholesome Cook

    I make something very similar, but with a little rye flour. It’s a Polish version I suppose – I’ve never tried it with syrup. Might have to next time.

  • http://www.healthynatty.com Healthy Natty

    I absolutely love the idea of using tea in a cake syrup – simple but genius!