Gabriele Nicolosi’s Pistachio and Cardamon Cake

Pistachio and Cardamon Cake | Sweet Potato Leaf |

Ingredients:

• 280g Pistachio Nuts
• 180g Almonds
• 240g Caster Sugar
• 1tsp of Cardamon
• 125ml Juice of an Orange
• 5 Egg Yolks
• 1 Orange, zested
• 20ml Amaretto
• Sweet Potato Leaf to garnish

Method:

Blitz all of the dry ingredients together until crumbly.

Slowly add the rest of the ingredients and combine.

Pour into a cake tin and bake for around 40-45 minutes at 160 degrees, or until a knife comes out clean.

Gabriele Nicolosi is Head Chef at Dantes Brassierie in Maldon, Essex.