- Serves: 10–12 slices
- Prep time: 20min
- Cook time: 45min
Ingredients
- 120g pistachios, blitzed to a crumb
- 200g gluten-free flour
- 125g Pure: FABA Flour
- 100g brown sugar
- 200g unsalted butter, melted
- 2 eggs
- 250ml milk
- 4 tsp baking powder
- 3 tbsp honey
- 2 tsp vanilla extract
Icing:
- 315g icing sugar
- 225g unsalted butter, softened
- 1 tsp vanilla extract
- ⅔ cup pistachio paste
- 3 tbsp thickened cream
Method
- Preheat your oven to 170°C fan forced. Grease and line a loaf tin.
- Blitz the pistachios in a food processor until finely ground (not a paste). In a large bowl, whisk together the ground pistachios, gluten-free flour, Pure: FABA Flour and baking powder.
- In another bowl, whisk the melted butter, brown sugar, eggs, milk, honey and vanilla until smooth. Pour the wet ingredients into the dry and stir until just combined.
- Pour into the tin and bake for 40–45 minutes, or until a skewer inserted in the centre comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- To make the icing, beat the butter until pale and fluffy. Gradually add the icing sugar, then mix in the vanilla, thickened cream and pistachio paste. Beat until smooth. Spread or pipe onto the cooled cake and garnish with chopped pistachios.
