19 December 2019

Gabriele Nicolosi’s Pistachio and Cardamon Cake

Pistachio and Cardamon Cake | Sweet Potato Leaf |


  • 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



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.