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.
- 1 cup of water
- 3-4 tsp of loose leaf turkish delight green tea
- 2/3 cup sugar
- Rosewater (optional)
- 1 2/3 cups of ground almonds, firmly packed
- 1/2 cup of ground pistachios, firmly packed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp sea salt
- 1/4 tsp vanilla powder
- 2/3 cup honey
- 3 medium eggs
- 1/4 cup olive oil
- Butter (for greasing)
- Chopped pistachios, cacao nibs and tea leaves for garnish.
- Bring water to the boil in a small saucepan.
- Once boiling, add the loose leaf tea and remove form the heat, allowing the tea to steep for at 4-5 minutes.
- Strain out tea leaves and bring infused water back up to a slow boil.
- Stir in sugar until completely dissolved and then remove syrup from the heat and allow to cool completely.
- Syrup can be stored in the fridge.
- Preheat oven to 160 degrees celcius.
- Grease a round springform tin with butter and dust with almond meal.
- Mix together ground almonds, pistachio, baking powder, baking soda, spices, salt and vanilla in a large mixing bowl.
- In a separate bowl beat together eggs, olive oil and honey.
- Pour cake batter into prepared tin and use the back of a spatula to smooth out the mixture.
- 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.
- Allow cake to completely cool before removing from tin.
- Sprinkle top with extra pistachios, cacao nibs and some of the loose leaf Turkish Delight tea or some edible flowers.
- Spoon syrup over slices upon serving.
- For a more intense ‘turkish delight’ flavour add 1-2 drops of rosewater to the syrup.
- Otherwise tea syrup can be substituted for a honey based syrup with maybe some orange or lemon juice added.