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Pistachio Tea Cake


I love Baklava and Kunafa loaded with pistachios. Those are remote possibilities now. I surrendered to the temptation of using pistachios in a Pistachio Tea Cake that is unique and flavourful. Its rich taste sets it apart from all cakes I have made thus far. I would like to dedicate this to my dearest cousin, Ella. Happy Birthday, El. May you be abundantly blest.



Collect it:


• 40 grams green Pistachios shelled

and coarsely ground

• 35 grams Almond Flour

• 45 grams fine Semolina

• 70 grams Cold-pressed virgin

Coconut oil

• 50 grams Sugar

• Zest of 1 Lemon

• 2 Eggs

• 1/4th tsp teaspoon Baking Powder

• 1/8th tsp Baking Soda

• 1/2 teaspoon Salt

• 1/2 tsp Rose essence


Make it:


Pre-heat your oven, 180°C / 350° F


Grease and line a small loaf tin with parchment paper

Sift semolina, almond flour, baking powder, baking soda, lemon zest, and salt into one bowl.


Add 30 grams ground pistachios. Keep aside the remaining 10 grams to decorate.

In another bowl beat two eggs with a fork. Add sugar and rose essence and keep stirring until dissolved. To this mixture add to the dry ingredients along with oil and gently stir with a spatula.


Keep folding it in gently till the oil and egg mix incorporate completely.


The semolina will gradually start absorbing the oil.


Pour the batter into the lined tin. Sprinkle the remaining 10 grams of coarsely ground pistachios


Bake for 35 minutes or until done.


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