A moist cake using wholewheat flour covered in honey and pistachio paste
Preheat the oven to 160'C/ gas mark 3.
Grease a 24cm round cake tin and line the base with baking parchment.
Blitz the pistachio in a food processor but not too fine as you want to keep some texture.
Put the butter, sugar and pistachio paste together in a mixing bowl and cream together until light and fluffy. Beat in the eggs, one at a time, with a pinch of flour every time you add an egg. Fold in the ground almonds. Sift in the flour and baking powder and then gently fold in along with the blitzed pistachios.
Scrape the mixture into the prepared tin, scatter the flaked almonds over the top, and bake for 45 minutes, or until a knife pushed into the centre comes out clean. When cooked remove from the oven and, while it's still hot, using a cocktail stick, pierce several holes through the cake before evenly drizzling all over with honey. Place the tin on a wire rack to cool.
Serve warm or cold.
«You can use this same recipe to make honey and pistachio cupcakes. You will need to increase the oven temperature to 180 degrees in order to get a golden brown finish and a nice bake.»