Pistachios fall into my category of healthy nuts. They are a rich source of protein, fibre, 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 ♥
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 Share on X
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 Alfred. 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
Ingredients
- 175 g flour
- 95 g fructose
- 5 mls baking powder
- 1.25 mls ground ginger
- 2.5 mls vanilla powder
- 75 g pistachios
- 120 g crème fraîche
- 155 g honey
- 15 mls canola oil
- 1 egg, lightly beaten
Method
- Preheat the oven to 180° Celsius
- Sift the flour, fructose, 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
Notes
View the previous posts on August 22:
- two years ago – Black Cherry And Thyme Jam
- three years ago – 5 Ounces
- four years ago – Herb Crusted Pork Belly
Mmm, this cake looks deliciously moist. I have some yoghurt that’s past it’s use-by date – I think I might just use it up in this cake!
What a great idea Amanda 🙂
Ooh I love these flavours! And I tried your Cuban pork chops-delicious!! 😀
Thanks for letting me know ?
I am going to have to try making this cake really soon, as we ate so much of something similar when we were island hopping round Greece and I miss it.
Enjoy every bite ?
Love pistachios and this cake looks amazing!
Thanks Tammy ?
The cake looks outstanding Tandy.
Happy Monday.
🙂 Mandy xo
Thanks Mandy xox
Tandy, this looks and sounds marvelous. I must pick up some pistachios and sour cream on my next outing. This would be so perfect with a cup of tea. Liked reading about your adventure, too!
I hope you enjoy the cake Jean 🙂
I love pistachios too. I wonder if the cake would work with less sugar, Tandy?
It is worth a try Liz 🙂
Pistachio and honey are so good together and I can imagine the tasted amazing.
It certainly did 🙂
Sounds like a delicious bread Tandy. Also sounds like you were on quite the adventure. Does Dave race cars?
Yes, he races in an endurance series at present 🙂
What a journey! I bet one you won’t forget anytime soon. Poor monkey, poor car, but this cake? Can’t wait to try it!
Poor car indeed!
I’m sorry to hear about your accident, good thing nobody got hurt. That’s such a one tough monkey to break your car.
I love nuts, I can eat them all day 🙂 with ice cream and cakes. Your recipe looks yummy, and can go well with pancit.
Thanks Eloise, it was one very tough monkey indeed!
This looks so good! I want to try making this some day 🙂
Hope you do Carolyn 🙂
I am so glad to hear that you are both okay after your accident. Loving the honey and pistachios in this cake. It does look like it has a real crunchy crust and moist interior. Take care
Thanks Bobbi, you too 🙂
You ran over a monkey?! Not a real monkey?? This cake looks incredible, I adore all the key ingredients here. I would love a slice right now with a cuppa.
Yup, a very real and now very dead monkey!
I cannot believe you ran over a monkey. I remember reading this on FB and thinking WHAAAAT??? but I guess its sort of like running over a kangaroo huh!
Love the look of your cake Tandy, I havent been cooking too much lately, but will be sure to add your beautiful recipe to my list.
Sort of or exactly the same if the roo dies!