A lush but deceptively light flour less nut cake with a great crumb and texture, this pistachio beauty is gluten free and dairy free. It is a robust cake that travels well and slices even better! Adapted slightly from Australian Women's Weekly Indulgent Cakes
Pre-heat oven to 160°C. Grease a deep 22cm (9 inch) round springform cake pan and line with baking paper.
Place drained almonds, pistachio, sugar, cardamom and salt in the bowl of a food processor and process until the mixture resembles coarse bread crumbs. Transfer to a large bowl. Add egg, egg white and lemon rind. Mix well either with a wooden spoon or for a minute with an electric mixer until thoroughly combined.
Spread mixture into prepared pan. Smooth the top. Bake in the pre-heated oven for approximately 1 1/4 hours until the top is golden and the cake has started browning around the edges. Remove from the oven and cool cake in the pan.
Serve warm with a dusting of icing sugar if you prefer.
Notes
You may add two drops of green food colouring or a sprinkling of spirulina powder to enhance the green colour of the cake.The cake can be served with drained yoghurt sweetened with maple/honey.Saffron poached fruit makes a good accompaniment to the cake.