Cookbooks Worth Waiting For in 2023 Part 2 - A Recap

What a lovely stack of books! 

The second half of this year has produced some great new cookbooks, and these were my picks for the best and those worth waiting for - surely I am not the only one who counts down the weeks to cookbook releases?! 

Below are my thoughts on each book, they are all quite different but all worthy of their place on this list and on my shelf (maybe yours too?). My original thoughts on these books can be read here, plus you can catch up on past Cookbooks Worth Waiting For lists here as well.

Please let me know in the comments below if you have added any of these new releases to your cookbook collection, and what you thought of them!

The links provided are just for your reference. Links to books on Booktopia removed 15/07/2024.

The Plain Cake Appreciation Society by Tilly Pamment (July 2023) - I knew I would like this book. I was not prepared for how much I like it! The Plain Cake Appreciation Society is probably my favourite new release for the whole of 2023. This book is equal parts fantastic recipes and beautiful styling, photography and design. It feels like a warm hug, a comfort on busy or hard days, and gives a sense of Tilly’ warm gentle demeanour throughout. 

The Plain Cake Appreciation Society follows on from a series Tilly started on Instagram where she shared a recipe a week, and called it The Plain Cake Appreciation Society. These cakes weren’t the three day project extravaganza type cakes, but more simple homely, yet very flavoursome cakes one wants to eat with a cup of tea most days of the week. These are the kinds of cakes I like to bake and eat, so this book has only increased the number of recipes I want to bake for that mid-week tea and cake moment. 

Tea and flowers are taken very seriously in this book (as they should be), and each recipe comes with a suggestion for what tea to serve with the cake and what flowers might best accompany the cake. The combination of these elements, along with the gorgeous photography and styling, create a calm inspirational feeling that allows the reader (or baker) to know a nice cake (which despite the title of the book are really anything but plain - the flavours used will satisfy even the most complex of palettes), a moment of calm and a cup of tea are never far away. 

I have tried a few recipes from the book, and I am planning an Off the Shelf post in the near future to go through all of them in more detail. So far the stand out has been the Quince and Blackberry Cake (p.108-10) which comes with the recipe for poached quince (I told you the recipes were full of flavour!). The cake has a brown butter crumble which is genuinely the best and most delicious crumble I have ever tasted. The brown butter flavour really comes through and the short amount of time taken to brown the butter really is worth it. 

This is definitely a book for the bakers in your life (or yourself?!), I don’t recommend baking books all the time since I find so many of them are offering the same thing, or don’t feel like they have a really unique voice that really interests me beyond the baking books I already have. Tilly’s The Plain Cake Appreciation Society is the antithesis of this, and I am overjoyed to say it deserves a place on your bookshelf.

Portico: Cooking and Feasting in Rome’s Jewish Kitchen by Leah Koenig (September 2023) - This book really lives up to the ‘cookbooks worth waiting for’ element of this series! As wait I have! Sometimes cookbook titles from the US take a while to get here, and the release date for this book was changed so many times I had serious fears I would not get this book until early 2024. Thankfully Portico is now available in Australia (it can be around $60AUD so have a look around for the best price), and I can now relax knowing this wonderful book is at my fingertips at a moments notice. 

As I mentioned a few months ago in the original post for this list, I did some recipe testing for this book back in 2021 and enjoyed all the recipes I made. I can now finally say that everything else in the book looks amazing too! As I thought, this book has a very different take on Roman cuisine and opens up so many more dishes to try from the Jewish community of Rome outside of what we might first think of when considering the food of Rome. 

I really enjoyed reading Leah’s introduction to the book, where she explains her connection to Roman Jewish cuisine and the impact it had on her. The brief explanation of Roman Jew’s 2000 year history in Rome was also a fascinating read, and reading Leah’s writing on the Ghetto in Rome and seeing the photos taken by Kristin Teig, brings back great memories of my last trip to Rome many years ago. A friend and I made sure to visit the Ghetto and Via del Portico d’Ottavia and we ate fried artichoke and sampled matzah as our side to our meal (rather than some kind of bread). We took a tour of the Tempio Maggiore di Roma, and I now lament we didn’t know about the bakery that sells their famous Pizza Ebraica - a biscuit (not an actual pizza!) filled with dried fruit and nuts. Luckily Leah has a recipe for it on page 273.  

Along with Pizza Ebraica I am very much looking forward to trying the Lemony Almond Cake (p.286), Stuffed Tomatoes with Rice (p.174-5) and the Whole Roasted Fish with Raisins and Pine Nuts (p.211). This is a book that is well worth adding to your shelf if you love Italian food and are keen to learn more and widen your understanding of more types of food from Italy. 

Garlic, Olive Oil and Everything Else by Daen Lia (August 2023) - Daen’s first foray into cookbook writing is a fun look into her tasty cooking style, using lots of garlic and olive oil! These recipes are tasty and seem to be full of flavour. I really feel Daen’s cooking style translates beyond the world of TikTok and into our kitchens with recipes that are beyond trends, but are just good. I’d suggest Daen’s recipes maybe even suit this more traditional format better, as people picking up this book probably wouldn’t have an issue with the use of olive oil, salt or insert other random thing Daen has been criticised for on TikTok for - my only conclusion is those people aren’t really into food and don’t ‘get’ it? 

Daen’s Spanish and Italian heritage really shine through in this book, and if like me you love the style of food and ingredients used in those cuisines, you’ll love this book. I hope we see more of this kind of format from Daen in the future, this book did feel like there could have been more (in terms of recipes, it’s quite a thin book despite it’s slightly larger size overall) and I’m hoping it’s just a first taste of what will we seen from Daen. 

We have already tried the Pan-Fried Salmon with Cherry Tomato Confit (p.66), and I’m thinking I will need to make some of Daen’s Focaccia (p.96-99) and use the leftover Cherry Tomato Confit to top the foccacia! I really like the look of many of Daen’s seafood recipes, the One-Pan Roasted Fish Puttanesca (p.68) is high on my ‘to cook’ list, along with the Whole Roasted Snapper with Green Anchovy Butter (p.91). And I wouldn’t be getting the full Daen’s Kitchen experience if I didn’t make Confit Garlic (p.14)!

Gohan: Everyday Japanese Cooking by Emiko Davies (October 2023) - This book gives us a more personal glimpse into Emiko’s food history and influences in a way we haven’t before. I love Emiko’s Italian cookbooks, but this one is even more personal to Emiko as she has finally been able to share the Japanese side of her food self. We are so fortunate that she has, as this book feels deeply personal, and also really informative. I love the illustrated cover and those dotted throughout the book, and how Emiko has brought her trademark writing style to this book. In a similar style to Emiko’s previous cookbooks, this is a book you could just as easily curl up and read as cook from in your kitchen. 

The recipes range from basics like how to cook rice, and make staples like panko breadcrumbs and pickled ginger, to breakfast dishes, whole meals and recipes that have been influenced by more Western cooking styles and ingredients that have become popular in Japan over the years. 

These recipes are bound by the meaning behind the title of the book, Gohan. Gohan literally translates to ‘rice’ but as Emiko explains, when she spoke to her mother about naming the book this, her mother said that Gohan embodied the idea of an everyday home cooked meal, that wasn’t fussy yet was nourishing. “‘I think the best food is created when you cook for someone love’” said Emiko’s mum Sumie, and I think that, the connection to family via food (both past and present) and a connection to a place, really sums up not only this book but maybe a running theme of Emiko’s work more generally. 

I am looking forward to making some Pickled Ginger (p.35), learning how to properly steam rice (p.80-81), try my hand at Japanese Milk Bread (p.221-2) and continue to read more of Emiko’s writing in this book and learn more about her, her family and Japanese food and ingredients generally. 

Now and Then by Tessa Kiros (October 2023)* - If you have any of Tessa’s other cookbooks you will know her trademark style. The beautiful design, and use of pattern, the colourful ribbon bookmark and the recipes influenced by her life and family or travels. 

Each chapter focuses on recipes influenced by a place or time in Tessa’s life (now or then). The recipes vary a lot, and in any other context might not make sense as a whole. But since this book is part cookbook part memoir for Tessa, it makes sense because it is her story. Many of Tessa’s books remind me of scrapbooks (albeit fancy scrapbooks!), and this one is no different. I can’t help but think Tessa must have a big say in the design process as this book has many personal touches, but also such a different style to many other cookbooks around. 

The use of colour in the book is calm and inviting, as are the photographs throughout the book. Now & Then is a book you might buy for the beauty of it and the personal touches and story. Or for someone who is interested in peoples lives, the food that enriches them and beautiful things generally. I am looking forward to trying the Gingerbread (p.50) and the Pistachio Biscuits (p.381).

*This book was gifted to me by Murdoch Books, with the expectation a review would be written. All opinions are my own, and I would have purchased this book myself if it had not been gifted to me.

Crunchy Cinnamon Biscuits

Just when I think I couldn’t possibly come up with any new biscuit ideas, a new idea floats my way.

A few weeks ago I was making some biscuits for my mum, and while I added vanilla to the biscuits they were otherwise a little plain (as can happen when catering to dietary requirements). I had frozen half the dough, so the next time I baked them I decided to try and make them a little more interesting. Since the dough was already rolled into balls ready for baking, I couldn’t add anything more to the actual biscuit dough. But I could roll the dough balls in something to make them more tasty. I decided on a mixture of cinnamon and sugar, which worked a treat. Even though the dough was still frozen, the cinnamon stuck to the outsides, and once baked, proved more flavoursome than the first batch.

I decided I needed to recreate these biscuits, but in a non-dietary requirement friendly way (I had used low fodmap flour the first time, which I think made the biscuits a little flat). So I returned to my trusty basic biscuit recipe, and spiced them up a little!

The result was a very tasty, crunchy and cinnamon crackled biscuit that I can now add to my ever growing list of ‘things I can bake with not much time, energy or even ingredients’.

For a festive version of this recipe, check out my Crunchy Christmas Spiced Cookies here.

Crunchy Cinnamon Biscuits

Ingredients:

120g unsalted butter, melted

125g + 1 tsp caster sugar

100g brown sugar

2 tbsp golden syrup

1 tsp vanilla extract

1 egg, beaten

290g self raising flour

2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground cardamom

Method:

Preheat oven to 170 degrees Celsius and line three large baking trays with baking paper.

In a small saucepan melt the butter over low-medium heat. Once the butter has melted remove from the heat and mix in the 125g caster sugar, brown sugar, golden syrup, vanilla and the egg.

In a large bowl whisk together the flour, 1 tsp ground cinnamon and all of the ground ginger and cardamom.

Add the butter mixture to the flour and mix with a wooden spoon until combined.

Cover and chill in fridge for at least 20 mins.

In a small bowl mix together the remaining 1 tsp each of caster sugar and cinnamon.

Roll heaped teaspoonfuls of the dough into balls and roll into your cinnamon sugar mix. Place on the prepared trays - the biscuits will spread as they bake so leave enough room in between. 

Bake for 12-15 minutes or until golden brown. Rotate the trays in the oven about halfway through to ensure the biscuits cook evenly. 

Allow to cool on their trays, then store in an airtight container. 

Makes about 36 biscuits.

Ginger Oat and Raisin Slice

This recipe is loosely based on the Ma Lyn’s Fruit Slice in Amy Minichello’s cookbook Recipes in the Mail (p.71), which in turn comes from Christine O’Neill (and Ma Lyn of course!). 

When I was making the slice for the afternoon tea Amy and I hosted in August, the recipe really reminded me of how ANZAC Biscuits are made. The recipe refers to the slice base as a cake, but it really reminded me more of a biscuit. 

I enjoyed the slice so much, that the following weekend I made it again, and used Singing Magpie Produce’s Quince Syrup in place of the golden syrup, which added a lovely flavour and gave the slice a slighter deeper golden colour. When I was making the slice, the thought suddenly occurred to me, what would this slice be like if I added oats and ginger?

Something about the recipe’s similarities to ANZAC Biscuits, and me having not long used crystallised ginger in another recipe (I made these biscuits here but with crystallised ginger not stem), had my brain thinking up adaptations to Ma Lyn’s Fruit Slice and creating something new. 

I admit I sometimes do find it hard not to think about changes I can make to a recipe, or how a recipe could influence the creation of a new one. It’s not that the original recipe actually needs any changes, it is really really good as it is. However, recipe development and adapting recipes to work out how they could accommodate different flavours and ingredients just comes naturally to me. Recipe ideas come always come from somewhere, and sometimes one perfect recipe can bring many others to life. 

I took some of this slice to my work and one colleague said it reminded them of something their mum used to make, which was lovely to hear that a newly created recipe had some nostalgic value to someone else. Which ties back nicely to Amy’s cookbook and the nostalgia that I believe is what keeps all of us making and enjoying family recipes like those shared with Amy, that have in turn been shared in her book Recipes in the Mail. 

Oat Raisin and Ginger Slice

Ingredients: 

50g rolled oats (not instant oats)

80g golden raisins, chopped 

45g desiccated coconut

155g self raising flour

105g caster sugar

80g crystallised ginger, chopped

1 tsp ground ginger

125g unsalted butter

2 tbsp golden syrup

1 tsp vanilla extract

Method: 

Preheat oven to 160 degrees Celsius, and line a 30 x 20cm slice tin with baking paper, ensuring some hangs over the sides so you can easily get the slice out of the tin later.

In a large bowl, mix the oats, golden raisins, coconut, self-raising flour, sugar, crystallised ginger and ground ginger with a wooden spoon. 

In a small saucepan melt the butter and the golden syrup over low/medium heat until the butter has just melted. 

Add the butter mixture, and the vanilla extract to the dry ingredients and mix together until combined with the wooden spoon you used earlier. 

Tip the mixture into the prepared tin, and press it out so it reaches the edges of the tin and has a relatively smooth top. You can use your wooden spoon for this or a spatula.

Bake for 25-30 minutes, or until the slice is nicely golden brown. 

Allow the slice to cool in the tin for about 15-20 minutes, then using the overhanging baking paper, gently transfer the slice to a cooling rack to cool completely. 

Once the slice has cooled completely, you can cut it into however many portions you would like, or you could just cut of bits as you want to eat it.

Makes about 12-15 portions, store in a airtight container. Will keep for 4-6 days. 

Recipes in the Mail Sydney Afternoon Tea - August 2023

Last month I had the great fortune to host the lovely Amy Minichiello to celebrate her cookbook Recipes in the Mail with an afternoon tea filled with baked goods from the book and a room full of wonderful like minded people.

When Amy’s book was released, and I saw she was doing a launch event down on the Mornington Peninsula in Victoria I dearly wished I could attend. I knew I couldn’t have been the only Sydney-sider thinking the same thing, and asked Amy if she had any plans for book events in Sydney. Amy mentioned something was in the works for an event outside of Sydney much later in the year, and I insisted she must do something else before then, and to let me know if she wanted help organising.

Not long after, Amy messaged both myself and Dimi (@celebratebydimi who also owns the linen brand Inspired Table), asking if we had any ideas for venues etc for a Sydney based event to celebrate the launch of her book.

I suggested we could use my family’s home, as we had enough space for a few people and Amy could have access to a kitchen to bake all the treats from her book. I was so happy she agreed, and the three of us went on organising all the elements of the afternoon such as date, time, what costs we needed to cover and most importantly, which recipes we would make from Recipes in the Mail to share with those who chose to join us.

The day before the afternoon tea Amy and her Mum Lisa (after many delayed and cancelled flights from Melbourne!), arrived and we got to baking!

We had decided on making My Grandma’s Pavlova (p.46), Ma Lyn’s Fruit Slice (p.71), Nana Bebe’s Simplicity Chocolate Cake (p.82), Aunty Linda’s Milk Tart (p.97), Nonna’s Jam Rolls (p.101), Aunty Tricia’s Ginger Fluff (p.104), Granny’s Scones (p.111) and Nanna Joy’s Sausage Rolls (p.151).

Amy and I got to making everything, and Dimi made Nanna Joy’s Sausage Rolls and dropped them off - they were the most perfect looking sausage rolls I have ever seen! Dimi also left some of her lovely linens with us from her brand Inspired Table so they could be sold on the day. The apron Amy wears in the images in her book is one from Dimi’s collection, and it was so nice to see them in person as they are just gorgeous.

It was really lovely to share our kitchen with Amy and Lisa, Lisa also did an amazing job at arranging flowers to decorate the table for the afternoon tea. As Amy said her in recent blog post about the afternoon tea, it was wonderful to share a kitchen with someone as mostly we bake alone. Amy and I had known each other for a few years via Instagram, but had never met in person before the Saturday! It was a real treat to bake together and catch up in person.

Flowers by Lisa!

Ma Lyn’s Fruit Slice and Nonna’s Jam Rolls

The next day the last minute things were done, mostly without much help from me as I was in the midst of a migraine attack and could barely communicate or function. Amy and Lisa got a real insight into what my life is like most of the time! Everyone including my Mum got everything ready, and all I had to do was top the Pavlova I’d made the evening before, with cream and strawberries (which had been prepared by Amy and Lisa - if only I always had this many people to pick up the pieces when a migraine attack strikes).

Kath with her Pavlova ready for cream and strawberries

Our guests patiently waited at the gate while the last things were done, and once they were opened everyone walked down the garden path to the room we had filled with cake, tea, cookbooks and flowers.

It was really nice to see people I’d only known via Instagram, or catch up with those I hadn’t seen for a long time, as well as meet a whole lot of new like minded people - everyone was there to support Amy and her cookbook, and have a joyful afternoon with lots of cake.

Amy and I also had a little interview so we could all learn more about how Recipes in the Mail began and how to book came to be. When I asked Amy about how the initial idea for Recipes in the Mail came about, which started with putting a call out on Instagram for people to send their family recipes to Amy via the post (and there was no intention for it all to become a book at that time!), Amy said it came from a desire to connect with people, and to preserve family recipes that might have otherwise been lost.

Amy and our table of baked goods from Recipes in the Mail

In terms of deciding which recipes made it into the book once that portion of the Recipes in the Mail journey came to life, a lot of it came down to whether a recipe had any copyright issues (i.e. had already been published in a book or online), and whether the recipe turned out well when being tested. We also might have established that there are more recipes to share, so maybe we’ll see a second Recipes in the Mail cookbook in the future (no pressure Amy!).

We discussed which recipe from the book that wasn’t already a family recipe within Amy’s family, had become a new family favourite. Amy and her family love Catherine’s Grandma’s Pikelets on page 22, shared by Catherine Redman. Amy’s kids love them and sometimes have them in their lunchboxes. Amy’s eldest is also starting to have a go at making them too (heavily supervised of course!).

We then spoke about actually getting the book published. A large part of the cookbook publishing process for any prospective cookbook writer is either finding a publisher or committing to self publishing. Amy knew self publishing wasn’t an option at that time for her, so she set out finding a publisher who would see the value of this book and to help bring it to life. Amy said it was difficult to stay motivated during this time as there were many times she felt the book wouldn’t be taken on by a publisher. She said the support from people via Instagram who believed in Recipes in the Mail and wanted to see it as a book really helped keep her motivated. The support and advice from mentors like Belinda Jeffrey and Julie Gibbs also proved pivotal in getting Recipes in the Mail published.

Amy and Kath with the finished Pavlova

That community of people online, who wanted to see Recipes in the Mail as a cookbook they could hold in their hands and cook from in their kitchens was essential to Amy bringing this cookbook to life. As one attendee said, this community of people is because of Amy - we were there that Sunday as we felt a connection to Amy, and to her cookbook. Amy has an amazing ability to connect with people and to make people feel welcome and seen. That sense of community radiates from the Recipes in the Mail cookbook, through the stories shared and the recognition of names above the recipes, maybe people we ourselves know via social media.

The best piece of advice Amy felt she received during the process of getting her cookbook to publication, was not to give up. Amy acknowledged it is always easier said than done, and imposter syndrome will likely try and get in the way, but it is important to keep going and not be hesitant to ask questions. Amy found many people she made connections with over social media were happy to answer questions she had and give her a little of their time. Amy also said that creating a community via social media was key to bringing these kinds of projects to life. Amy also talked about the fast paced nature of publishing once the book had been accepted, and how if she were to work on another book that knowledge would help her plan for a tight and busy deadline period.

I then asked Amy about what her hopes were for her future work in food, and Amy instantly said she wanted to do ‘more of this’ - in person events, connecting with people in real life and hosting people in her home. Since the day of the afternoon tea fell on Amy’s birthday we were all able share that with her in person, as I surprised Amy with a giant birthday biscuit topped with lit candles (very much helped by my Mum).

I made a giant biscuit as I thought there was probably enough cake to go around that afternoon, and it was something people could take a little home if they wanted. It was so nice to celebrate not only Amy’s cookbook but her birthday as well, on a cake filled day with so many lovely people.

The aftermath!

Once all our guests left for the day, we began the clean up and stored away the little food that was left over. Amy and I stood and ate pieces of my Grandma’s Pavlova, and expressed how wonderful the event had been. We lamented having to say goodbye so soon, and expressed hopes that we could do this kind of thing again sometime soon.

If you don’t already follow Amy on Instagram I highly recommend you do. Amy’s cookbook Recipes in the Mail is available at all good bookshops or via her online store. I also highly recommend you take a look at Dimi’s linen range via her brand Inspired Table.

Dimi very generously gifted me one of her aprons that weekend, and it is most definitely the nicest apron I’ve ever had! When I said it was probably too nice to use, Dimi assured me it can withstand a lot and washes up really well. I have gotten into a bad habit of not wearing aprons when I am baking, so I’m hoping I can change my ways with this lovely new apron!

Dimi’s Inspired Table Apron and Linens

Blood Orange Yoghurt Cake

I rarely make cakes that I cannot eat. Where’s the fun in baking something that I cannot enjoy? 

But sometimes ingredients need to be used up, and cakes need to be made. In this case we had blood oranges and yoghurt that needed using so this Blood Orange Yoghurt Cake was the perfect solution. 

I really like blood oranges, however they do not like me. Anything vaguely orange citrus wise triggers migraine attacks for me (as does many other things), so I have had to give them up. I still so enjoy the surprise of what the blood orange will look like inside when first cut, and the fact that the juice will make the best naturally pink icing. 

So if unlike me, you can enjoy blood oranges please make this very easy cake and enjoy it in my stead!

Blood Orange Yoghurt Cake

Ingredients: 

175g Greek Style Yoghurt

150g caster sugar

2 eggs

125ml canola/sunflower/vegetable oil

finely grated zest of one blood orange

175g self-raising flour

cooking spray

Ingredients for the Icing:

125g icing mixture*

1-2 tbsp fresh blood orange juice

Method:

Preheat oven to 160 degrees Celsius (fan), and grease and line a 20cm round springform cake tin. 

In a large bowl whisk together the yoghurt, sugar, eggs, oil and blood orange zest until combined. 

Add the self-raising flour and whisk until combined, and there are no lumps. 

Pour into the prepared cake tin, and bake for about 45 minutes. The cake will be golden in colour when its ready, and a skewer will come out clean. If the cake looks like its peaking too much (this will depend on your oven), you can turn the temperature down by 5-10 degrees Celsius. 

Allow the cake to cool in its tin for a few minutes, before removing from the in and leaving to cool completely on a wire rack.

Once the cake has cooled, make the icing by combining the icing mixture and 1 tbsp of the blood orange juice in a medium bowl. Add a little more juice, a teaspoon at a time until you have a smooth thick icing. Don’t make the icing too thin or it will run off the cake, if it looks too thin you can add more icing mixture a little at a time to rectify. 

Spread the icing over the cake, allowing it to fall over the sides a bit. 

Serves 8-10, will keep for a few days in an airtight container. 

*you can use pure icing sugar instead it will just need to be sifted first.

Pistachio and Rhubarb Cake

To me, this is a very satisfying cake to make. The most complex part is blitzing the pistachios to form a crumb. You can use a stand mixer for this recipe, however if your butter is very much at room temperature (or you are using an alternative like margarine, which is the perfect consistency straight from the fridge), you could just use a wooden spoon to mix it all together in a large mixing bowl. 

The flavours are also exactly what I want to eat. Obviously I always want to eat cake that contains pistachio, and rhubarb adds a lovely sweet yet tart element to the whole thing that feels just right. 

The inspiration for this cake came from the many times I have been looking at Tilly Pamment’s new book ‘The Plain Cake Appreciation Society’ of late, and my eye constantly being drawn to the recipes that used pistachio and those that used rhubarb. Tilly’s book uses a lot of flavours that I love to bake with and eat, and it gave me an idea to create a simple cake with some things I already had ingredient wise. 

I basically always have pistachios of some kind on hand, and we have had some rhubarb in the freezer for a few months now that is crying out to be used. The pistachios add a really nice green colour to the cake, and also a great texture too. And as much as I love a cake with icing, I also really like that this cake doesn’t need one. The slightly chewy texture the pistachios give the outer of the cake is perfect the way it is. It also means a slice of cake can be enjoyed a little sooner, which is a win in my books. 

Pistachio and Rhubarb Cake

Ingredients: 

175g unsalted butter, softened

175g caster sugar

1 tsp vanilla extract

2 eggs

125g raw pistachios

175g self raising flour

150g rhubarb, cut into 2cm pieces

1 tbsp slivered or roughly chopped pistachios 

Method: 

Pre-heat oven to 160 degrees Celsius and grease and line a 20cm round springform or loose bottomed cake tin.

Using a food processor, grind the pistachios into a fine crumb/meal (the same consistency as almond meal). Don’t over process or you may end up with pistachio nut butter, rather than pistachio meal. 

In the bowl of a stand mixer add the butter, sugar and vanilla. Beat using the paddle attachment until light and fluffy. Add the eggs separately, beating well after each. 

In a separate bowl whisk together the flour and blitzed pistachios, then add to the batter and gently mix until just combined.

Transfer the cake batter into the tin and smooth the top. Push the rhubarb into the top of the cake a little, evenly covering the cake in the rhubarb pieces. Scatter the slivered pistachios over the top of the cake.

Bake for about an hour, or until the cake is springy to the touch and a skewer comes out clean when inserted into the cake. 

Leave the cake to cool before removing from the tin. 

Serves 8, stores well in an airtight container for 3-4 days.