Is there anything better than that first cup of tea with something sweet on Eid morning? With a month of fasting behind, that first cup and dessert mark the beginning of feasting in the company of family and friends. having a cake isn’t traditional but this cake captures all the flavours and elements of a perfect Eid morning dessert in a nice compact way.

The idea came to me over Easter weekend sitting on a London park bench with a friend, chatting over cake and coffee, as we poured our life to each other after months apart in lockdown. A pastry and a hot drink are the perfect catalysts for comforting conversation with a friend whatever the subject matter. Traditionally, Eid morning is all about feasting and catch-up with friends, so it seems fitting.

The cake is a mix of pistachio and ground almonds with cardamom flavour. This is a simple recipe and goes down as a perfect treat on Eid morning or with a coffee over a catch-up with friends of which I see many for us all come May 17th.

Pistachio Olive Oil Cake

Prep time: 15 hours
Cook time: 35 minutes
Serves 8

INGREDIENTS

1 1/4 tablespoon cups olive oil
1 cup tablespoon caster sugar
1 cup ground pistachio
1 cup flour
1/3 ground almonds
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
1 teaspoon vanilla bean paste
3 large eggs

method

Drizzle bottom of pan with olive oil. Line the bottom with parchment paper.
Mix the flour, ground pistachio and almond with baking powder and soda. Set aside.
Beat eggs, sugar and vanilla together until thick and pale. Gradually add the olive oil and beat till fully incorporated.
Fold in the dry ingredients in thirds until the batter is smooth.
Transfer batter into the baking pan and sprinkle some sugar on top.
Cook in a ore heated oven at 180 degrees.Bake till a fork or toothpick comes out clear (25-35 minutes).
Remove from oven and place on a wire rack to cool for 15 minutes.
Using a fork or toothpick poke holes in the cake. Brush with olive oil and allow soaking at room temperature for a few hours.