This Easy Pistachio Cake is the most amazing thing I baked recently. With a hint of rosewater and a beautiful crumb, owing to the addition of nutty pistachios and almonds, this cake is a keeper. What makes it even more special is that there is no flour or butter in the cake. Just a handful of ingredients and a simple process to put together a treat as lovely as this one.

I have used a mix of pistachio and almond meal as I didn’t have enough pistachios at home. But you are free to be as creative as you like. You could make it with just the pistachios or sub any nut of your choice. Initially I wanted to decorate the cake with a ricotta frosting. Upon baking I felt that this Easy Pistachio cake was pure joy and needed nothing else. A dusting of icing sugar and some fresh raspberries to serve, that’s it!
If you love the combination of pistachio and rose, you will love my Rosewater Semolina Cake

Easy Pistachio Cake
Makes a 7 inch round cake

4 eggs, yolks and whites separated
3/4 cup granulated/castor sugar
1 tbsp rosewater (or use vanilla essence)
1 cup raw, shelled, pistachios, ground to a coarse meal
1/2 cup almond meal
icing sugar, to dust
fresh raspberries, to serve

Preheat oven to 180 degrees C (350 degrees F). Grease the base and sides of a 7 inch round pan and line the base with baking paper.

In a medium bowl, place the egg yolks, sugar and rosewater together and whisk until combined. Add in the pistach...