Michelle Darmody: How to bake pistachio and honey cake

Although it is a pain to de-shell large quantities of pistachios, it is best to buy them still in their shells as they stay fresher for longer

Michelle Darmody's Delicious Pistachio and Honey Cake 

Once they are prised from their cream-coloured outer shells the pistachio nuts within are a beautiful colour. They add a warm green hint to the sponge of this cake and a deep earthy flavour. Like all nuts, they also add oil and texture to the bake. The oil keeps the cake moist and the honey icing seals this moisture inside. Honey and pistachio work well together.

Pistachios have been used in baking for thousands of years and have found their way to our shores from Asia and the Middle East via the Romans.