Almond & Pistachio Cake


  • 1 2/3 cups of almonds

  • 1/2 cup of pistachio

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp ginger

  • 1/2 tsp nutmeg

  • 1/2 tsp sea salt

  • 1/4 tsp vanilla powder

  • 2/3 cup rice malt syrup

  • 3 medium eggs

  • 1/4 cup of olive oil


  1. Preheat oven to 160 degrees. Lightly spray the springform tin with olive oil and dust lightly with almond meal.

  2. Mix together the dry ingredients together in a large mixing bowl.

  3. In a separate bowl, mix the wet ingredients together- eggs, rice malt syrup and olive oil.

  4. Mix the dry with wet ingredients together. Pour the batter into cake tin.

  5. Bake for 40-45 minutes until skewer inserted comes out clean. Optional: To cover it with aluminum foil to prevent it from burnt.

  6. Allow cake to completely cool before removing from tin.

  7. Sprinkle with chopped pistachios, cacao nibs, shredded coconut. Edible flowers are beautiful toppings too.

Almond Pistachio Cake.jpg