Pistachio and Rosemary Almond Cake

For the cake:
• 200g almond flour
• 50g all-purpose flour
• 150g granulated sugar
• 100g ground pistachios (plus extra for garnish)
• 1 tsp baking powder
• 1 tsp finely chopped fresh rosemary
• 3 large eggs (or vegan substitute)
• 100ml olive oil
• 100ml almond milk
• 1 tsp vanilla extract
• Zest of 1 lemon

For garnish:
• Crushed pistachios
• Powdered sugar
• Fresh rosemary sprigs

Step 1: Preheat and prepare
1. Preheat your oven to 180°C (350°F).
2. Grease and line a 20cm (8-inch) round cake pan with parchment paper.

Step 2: Mix the dry ingredients
1. In a large bowl, combine almond flour, all-purpose flour, sugar, ground pistachios, baking powder, and rosemary.

Step 3: Incorporate the wet ingredients
1. In a separate bowl, whisk together eggs, olive oil, almond milk, vanilla extract, and lemon zest.
2. Gradually mix the wet ingredients into the dry ingredients until well combined.

Step 4: Bake the cake
1. Pour the batter into the prepared cake pan.
2. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Step 5: Cool and garnish
1. Allow the cake to cool completely in the pan before transferring to a serving plate.
2. Garnish with crushed pistachios, a dusting of powdered sugar, and rosemary sprigs.

Step 6: Serve
1. Slice and enjoy this unique and flavorful cake as a dessert or snack.