Almond, Pistachio and Orange Blossom Cake

140 gm Almond meal
140 gm Ground pistachios
1 tsp Baking powder
1/4 tsp Salt
200 gm Butter
200 gm Sugar
1/2 half Orange
2 tbsp Orange blossom water
1 tsp Cardamom
4 Eggs (room temp)
room temp
1 tsp Orange zest
50 gm Sugar
2 tbsp Lemon juice
1/4 cup Orange juice
1/4 cup Chopped pistachios
2 tbsp Honey
Creme fraiche
Whipped cream
Fresh Fruit
Poached dried apricots
  • Use 10-inch cake pans
For the Cake
Preheat the oven to 350 F. Grind the pistachios in the food processor until it turns into a fine powder, be careful not to turn it into pistachio butter. In a bowl mix together the ground pistachios with the almond meal, baking powder and salt. In the bowl of an electric mixer beat the butter and sugar until pale and creamy. Add the zest, orange blossom water, cardamom and the eggs, one by one, then fold in the dry ingredients. Pour into the prepared cake tin and bake for 50-60 min. Cool slightly before unmolding.
For the Glaze
In a small saucepan heat the lemon and orange juice, the zest and sugar to dissolve. Remove from stove and add in the honey.
For the garnish
To Serve
Sprinkle the chopped pistachios over the surface of the cake and pour the glaze on top.