Our friend Nadia has been making this gorgeous pistachio cake for the one room café she runs, New Day Rising. Everything she bakes is incredible, but this cake is extra incredible: the crumb is alien green, it’s mouth wateringly damp, it’s covered in bejewelled pinky-green pistachios and it’s absolutely gluten free. Sarah and I entreated her for the recipe after swooning into a slice.
We decided to try our hand at baking it on a Friday afternoon, we wanted cake for the weekend. But Friday afternoon got away from us, filled with errands and meetings so we found ourselves at Sarah’s Fitzroy house-sit house, the one with the pretty wisteria covered (in the summer) courtyard, on Friday early evening late for drinks with friends. In a leap of inspiration we decided to still make the cake, pop it in the oven and let it cook while we had drinks. I was to ride back and take the cake out of the oven when it was time and because it’s Fitzroy and everything is only a moment away, especially by bicycle, we decided all would be well.
When I finally rode back to take the cake out of the oven it was about half an hour over time, and the edges were burnt. But the cake was still delicious. We sliced the burnt edges off with a very sharp knife. It was like it had never even burnt. Nadia says she regularly forgets cakes in the oven, and usually everything is okay. Casual and Relaxed baking with Sarah, Romy and Nadia.
The beautiful Nadia Mizner of New Day Rising adapted this cake from The River Cafe Cook Book, by Rose Gray.
250g unsalted butter
1 tsp vanilla extract
1 1/4 cups Caster sugar
zest of 1 orange and 1 lemon
4 free-range eggs
1 cup almonds
1 cup pistachios
1/4 cup sugar
juice of an orange
1/2 cup pistachios
Preheat oven to 160C. Line a large loaf tin with baking paper.
Cream butter and sugar until light and fluffy, add eggs one at a time then add vanilla and zests. Separately, finely grind almonds and pistachios in a food processor and then fold into butter mixture. Bake in loaf pan for about an hour and ten minutes or until springy.
For syrup, boil sugar and juice for about 5 mins and add nuts so they are coated in syrup. Pour over warm cake. Allow to cool in tin.