I only realised this was wheat free when I was half way through making it. I do eat wheat. Lots of it, but I realise not everyone does or can, so I hope this helps some of you.
Despite the lack of any sort of flour, this cake does rise quite a bit, thanks to the four eggs. And it feels light. But it’s packed with protein so it’s quite filling and certainly you don’t get that huge blood sugar crash after eating it. Which can only be a positive thing (I’m choosing to only see it as a positive thing).
So in essence this is a light, moist, delicious cake which I think you’ll find hard to overeat. It needs no adornment or accompaniment other than a cup of strong coffee or, for you English peeps, a cup of tea.
It’s from the Donna Hay magazine, incidentally, which is my favourite foodie magazine.
150g unsalted very soft butter
165g caster sugar
The finely grated zest of a lime (equivalent to one tablespoon but I never measure it)
1 teaspoon of vanilla extract
4 eggs, at room temperature
180g ground almonds
130g ground pistachios (I ground these myself in my electric grinder, stuff of five minutes)
Honey for drizzling a-top
What you do:
Oven to 160C.
Put the butter, sugar, lime rind and vanilla extract in an electric mixer and whisk for 10-12 minutes, until the mixture has turned pale and creamy. It’s a heck of a lot of mixing isn’t it? But there you go. Then add the eggs one at a time, scraping down the mixture as you go. This is the hardest bit.
Now take the bowl out of the mixer and manually, fold through the ground nuts. Spoon into a 2lb loaf tin which you have lined with baking parchment and bake for 1hr to 1 hr 10mins until a test comes out clean. Cool completely in the tin then spoon some honey over the top.