INGREDIENTS

FOR THE CAKE:
1 3/4 cup milk
1 1/2 tbsp lemon juice
2 1/4 cup all purpose flour
2 1/4 cup sugar
1 cup + 2 tbsp roasted unsalted pistachios
2 1/4 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp ground cardamom
3/4 tsp salt
1 cup thick natural yogurt
3/4 cup extra virgin olive oil
1 tbsp vanilla paste or vanilla extract
3/4 tsp almond extract

FOR THE ICING:
150g unsalted butter, softened
460g cream cheese
1/3 cup Fewster’s Farm honey
2 tsp vanilla paste or vanilla extract
1/8 tsp salt

METHOD

STEP 1
Preheat your oven to 180°C and grease and line a square tin with parchment paper. Set aside. Prep the buttermilk. In bowl, pour in the milk and lemon juice. Stir and set aside to curdle.

STEP 2
Grind the pistachios in a blender to a fine powder. Add the ground pistachios into a large mixing bowl, along with the flour sugar, baking powder, baking soda, cardamom, and salt. Whisk well to combine, and make sure there are zero lumps! In a medium mixing bowl, pour in the buttermilk mixture, yogurt, olive oil, vanilla paste, and almond extract. Whisk well. Add the flour into the wet ingredients and whisk to combine until there are no streaks of flour. Pour the batter into the prepared tin, and gently tap on the counter to pop any air bubbles. Bake the cake in the oven for 40-45 minutes or until a toothpick inserted comes out mostly clean.

STEP 3
Let the cake cool in the tin for 1 hour, before turning it out onto a cooling rack and letting it cool to room temp, about 1 hour.

STEP 4
Make the icing. Using an electric mixer, cream together the softened butter and cream cheese. Once done, add in the honey, vanilla bean paste and salt. Cream together again until the icing is fluffy and light. Taste and adjust for sweetness as needed. Once the cake is cooled, spread the icing over the
cake. Sprinkle over some chopped pistachios for garnish and enjoy.

Enjoy!