Ingredients

• 125g pistachio kernels
• 3 cups (330g) ground almonds
• 1 cup (220g) caster sugar
• 1 tsp ground cinnamon
• ¼ tsp salt
• 5 eggs
• 1 tsp vanilla extract
• 250g butter, melted and cooled
• ³⁄₅ cup (165g) extra caster sugar
• ¹⁄₃ cup (115g) honey
• ¹⁄₃ cup (80ml) water

Method:

1. Preheat oven to 180°C
2. Grease a 20x30cm slice pan with cooking oil spray and line base with baking paper.
3. Put 24 pistachios aside and grind the rest in a food processor or blender until fine.
4. Combine ground pistachios, ground almonds, sugar, cinnamon and salt in a large bowl (I suggest using a wire whisk).
5. In a medium sized bowl, beat eggs lightly until combined, then whisk in vanilla and butter until combined. 
6. Pour egg mixture into almond mixture and stir to combine well.
7. Pour batter into prepared pan and arrange the reserved pistachios evenly over the top.
8. Bake for 35mins or until cake is golden and coming away from sides of pan.

While baking, prepare the syrup:

1. Place extra sugar, honey and water in a medium saucepan over medium-high heat. 
2. Stir until sugar is dissolved and bring to the boil.
3. Boil uncovered for approx 2mins, but don't allow the syrup to froth over the sides.
4. When cake comes out of oven, pierce the top all over with a toothpick and pour hot syrup over hot cake.
5. Allow cake to cool in pan, soaking up syrup.

A bit of Cointreu poured over the cake never hurts ;)

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