I adore pistachios especially pistachio financiers which is something I used to make loads of at work. Since leaving I haven’t had as much time to bake with different nuts mainly because I find I love walnuts, pecans, pistachios, hazelnuts etc but I don’t love the price.
Yes. I’m cheap.
Well cheapish, I still like good brand chocolate and butter but for some reason when I see those nuts for like £5 for a small bag I pass.
So whenever you do see me buy nuts they are always skin or shell on and take at lot of work removing these. These bakes are really more than any other a labour of love due to the time taken on these bad boys. This cake was worth it in every way, moist, light and fruity. Two tiny changes I would make next time would be to add more raspberries and keep some pistachios back to chop up for a chunkier texture
When I first did this cake my intention was to keep it plain
but I thought it needed an extra kick of juice to help bring out its pistachioness.
In one sitting more than half the cake was gone.