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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.

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