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.
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 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
- 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
- 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
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