This week’s recipe is a gorgeous alternative to the traditional simnel cake and the overload of chocolate recipes we see at Easter. The combination of pistachio and citrus is a match made in heaven, light and subtle.
This cake is inspired by a work trip I took a few years ago. It was early spring and I was in Rome. There was a freshness in the air and the smell of strong espresso wafted through the streets.
I love using nuts in cakes, they add a beautiful moistness and act as a sort of nut flour
My research led me to experience the city’s vibrant food scene; scouring markets for bergamots, eating ricotta gelato in the sunshine and learning how to make cannoli. Cannoli, those little tube-shaped crisp pastries sold in pastry shops, filled with beautiful flavours. I remember eating a nutty green pistachio and candied orange version outside a tiny pasticceria down a hidden side street. It was magic.
