125g unsalted butter, room temperature
125g golden caster sugar
2 large free range eggs, whisked
Seeds scraped from one vanilla pod
½ Tsp. ground cardamom
60g pistachios, ground
50g almonds, ground
20g plain flour, sieved
Preheat your oven to 150ËC (300ËF / Gas Mark 2)
Cream together the butter and sugar until pale, light and fluffy.
Gradually add the eggs while mixing until they are fully incorporated then add the vanilla, cardamom and fold in the nuts and flour.
Transfer the batter into a 1 lb loaf tin lined with parchment paper and bake for 30 to 40 minutes.
Once the cake is cooked, leave to cool for five minutes in the tin then turn out on to a wire rack to cool completely.
Once the cake has cooled down, sprinkle with chopped pistachios and serve with honey.