Written by Laura Muthesius

*In collaboration with Gridelli
The temperatures are colder again but the sun finally showed up today and you can hear the bird songs again, so spring feels really close!
After this cold and long winter this is such a joy and to celebrate the first plum blossoms Nora baked this delicious gluten-free pistachio cake. It’s made with olive oil from our all time favorite brand Gridelli. Not only do they have the most beautiful packaging  (thanks to the wonderful Mikael Selin), it’s also organic and just tastes SO good!
We are long time admires and I can’t wait to use their delicious chili and garlic oil for all the spring and summer salads again. But back to the recipe – this tasty pistachio cake is topped with a mascarpone cream and lemon zests, which is such a good and fresh combination. Thanks to the pistachios it has a wonderful green color and really feels like spring on your plate! If the temperatures would have been warmer already we would have photographed it outside under a blooming tree, but I guess we have to be patient for a little longer. So instead we picked these gorgeous plum blossoms from my neighbors garden and with some wonderful sun beams entering the kitchen, it really felt like spring arrived! We hope you guys enjoy the recipe – you’ll find it over on our Substack, so have a look here. Happy baking!