This cake is common in various countries in the eastern Mediterranean, but this particular recipe is from Lebanon. It contains no flour so is suitable for people with a gluten intolerance.

Almond and pistachio cake
Calories per serving:346
Ready in:50 minutes
Prep. time:10 minutes
Cook time:40 minutes
Recipe author:JuliaBalbilla
First published:15th August 2016

Best recipe review

Nice, and not too heavy


Good for coeliacs, and cake lovers.

The Judge


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Grease (and line if necessary) a 20cm/8in cake tin or a standard bundt tin. Use the latter if you have one, because this type of mixture can sink in the middle and will cook better if using a tin where the heat can get to the centre more easily.


  1. Pre-heat the oven to 180°C (350°F - gas 4)
  2. Put all of the cake ingredients into a bowl.
  3. Using a spoon or a food mixer, combine all of the ingredients well, until you have a nice, smooth batter.
  4. Tip into the prepared tin and bake for around 40 minutes or until cooked.
  5. Leave in the tin for 10 minutes, before turning out onto a rack.
  6. In the meantime, mix the lemon juice and honey - it will combine easier if you put it in the microwave on full for abut 10 seconds.
  7. Whilst cake is still warm, prick a few holes in it using a skewer.
  8. Pour the lemon and honey mixture over the cake, encouraging it to sink into the holes.
  9. Sprinkle the top of the cake with the chopped pistachios or almonds.

Recipe source

  • Adapted from a recipe in Comptoir Libanais Express by Tony Kitous ISBN 1848094418

Chef's notes

The cake will not rise that much, but this is fine as the texture will be just right. It won't be light and fluffy, but neither will it be heavy. Ground nuts do not behave in the same way as conventional flour!

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