Pistachio & Ginger Cake
This cake is so moist and buttery and perfect with a cup of herbal tea.
225gm unsalted butter
1 cup All-purpose plain flour
1 ¼ cup pistachio meal (I make my own pistachio meal in the processor and pulse rather than blend, you don’t want a paste)
1 cup raw sugar
2 to 3 inches of fresh ginger (finely grated)
4 large eggs (room temp.)
2 teaspoons vanilla
½ teasoon salt
Preheat the oven to 170c. Butter a loaf tin (approx. 9 x 6 inch) and dust with flour, or pistachio meal.
With an electric beater on high speed, beat the butter and sugar until light and fluffy and all the sugar has dissolved.
Add eggs one at a time and beat the batter well after each addition. Add the vanilla, salt and ginger and mix well.
Finally add the flour gradually and turn the mixer down to the lowest setting, do not over beat or over work the flour.
Bake for an hour, and check around the 40 minute mark to make sure there is no burning. Test the cake with a skewer and if it comes out clean then your cake is ready.