Cookies: by using this site you accept that we may leave a cookie on your machine in order to manage your shopping basket and improve the overall site experience. View Cookie Policy


We have limited flours available on our online shop, restocked most days. If items say ‘out of stock’, they cannot be purchased and unfortunately we don’t have a waiting list. Orders are limited to 1 x 16kg sack or home baking flour multi pack variety, per person. Please don’t contact us until you’ve read our COVID19 Q&ASWe aim to dispatch in 7 working days and you'll receive tracking from DHL once dispatched. Thank you for your support and understanding.

for when you have less time to spend in the kitchen.
know what flour you'd like to bake with? use the finder to search recipes by flour type.

Pistachio Spice Cake

This moist sponge cake tastes like a mouthful of Christmas – full of warm, heady spices and brilliant green nuts.  The recipe is a bit different as it replaces some of the butter with sour cream to give a light texture with plenty of rich flavour.  After baking the cake is brushed with warm apricot jam and topped with more pistachios, but it is also very good eaten as a dessert: warm from the oven with a compote of plums or cherries and a spoonful of yogurt - delicious!

Preparation method

Preparation time:       20 minutes

Baking time:               35 minutes 

1.       Heat the oven to 180C/350F/ Gas4.

2.       Using an electric whisk or a free-standing mixer, beat the butter and sugar until light and fluffy.  Gradually beat in the egg. 

3.       Sift the flour with all the spices and the bicarbonate of soda onto the mixture.

4.       Add the sour cream and mix on low speed until thoroughly combined.  Stir in the chopped nuts.  Spoon the mixture into the prepared tin and spread evenly.

5.       Bake in the heated oven for 35 to 40 minutes or until golden brown and a skewer inserted into the centre of the cake comes out clean. 

6.       Stand the tin on a wire cooling rack and run a round-bladed knife gently around the inside of the tin to loosen the cake. Leave to cool for 15 minutes then carefully remove from the tin. 

7.       When completely cool brush the top with the warm melted apricot jam and then scatter with the pistachios.

8.       Beat eaten within 3 days - store in an airtight container.

what you will need

Makes one medium cake

100g unsalted butter, softened

200g caster sugar

1 large free-range egg, at room temperature, beaten to mix

1/2 teaspoon vanilla essence

250g Marriage’s  Finest  Plain Flour

1 teaspoon ground cinnamon

1/2 teaspoon grated nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon ground allspice

1 teaspoon bicarbonate of soda

225ml sour cream

100g shelled unsalted pistachios, roughly chopped


To finish:

2 tablespoons apricot jam, melted with a teaspoon of water

1 tablespoon chopped unsalted pistachios

20.5cm/ 8in square cake tin, greased and base-lined