Guest chef

Sarit Packer

Sarit has been cooking and baking since she was five, trained under Chris Galvin, and now owns well-loved Honey & Co., in London with her husband, where they share their favourite childhood dishes.

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Pistachio and almond cake with cranberries

  • Serves 10-12
  • Prep 20 mins
  • Total time 1 hr 15 mins, plus cooling
3.6/5 rating (57 votes)
Pistachio and almond cake with cranberries
Pistachio and almond cake with cranberries

step by step

  • 1Preheat the oven to 190°C, fan 170°C, gas 5. Butter a 22cm springform tin and line the base with baking paper.
  • 2Whiz the pistachios in a food processor until finely ground.
  • 3In a mixer or using an electric hand whisk, beat the butter and sugar together for 3-4 minutes until pale and fluffy. Next, whisk in the eggs, one by one, beating well in between each addition. Fold in the ground pistachios, ground almonds, flour and a pinch of salt.
  • 4Spoon the cake mixture into the prepared tin and smooth the top with the back of a spoon.
  • 5For the topping, mix the cranberries, sugar and orange zest, scatter over the top of the cake and lightly press in. Bake for 50-55 minutes.
  • 6As soon as the cake is ready, sprinkle the chopped pistachios over the top, pressing them lightly into the surface of the cake. Leave the cake to cool for 15 minutes, then remove from the tin and cool on a wire rack.
  • This is delicious as a pudding, too. Serve it warm with vanilla ice cream.
  • Recipe photograph by Brett Stevens.

    Recipe by Honey&Co.

Get ahead

Make up to a few days ahead and store in an airtight container. It also freezes well.

You will need

  • 125g shelled pistachios
  • 250g soft unsalted butter
  • 250g caster sugar
  • 4 medium eggs
  • 100g ground almonds
  • 50g plain flour

For the topping

  • 200g cranberries, defrosted if frozen
  • 3 tbsp caster sugar
  • finely grated zest of 1 orange
  • 25g shelled unsalted pistachios, roughly chopped

+ Nutritional Information