1 cup unsalted butter at room temperature
1 1/4 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground cloves
2 tablespoons grated ginger
1 pinch of salt
2 large eggs
4 tablespoons honey
1 cup seedless raisins
2 cups chopped pistachios
1/2 cup chopped hazelnuts
1 cup all-purpose flour
1 cup unsalted butter at room temperature
1 1/4 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground cloves
2 tablespoons grated ginger
1 pinch of salt
2 large eggs
4 tablespoons honey
1 cup seedless raisins
2 cups chopped pistachios
1/2 cup chopped hazelnuts
1 cup all-purpose flour
Mix the butter, flour, cinnamon, cloves, ginger, salt, eggs, honey, raisins, and pistachios in a bowl
Finally, mix in the baking soda
Pour into a ring mold coated with butter and dust with flour
Cover with aluminum foil, tie with string, and cook in a pressure cooker with water at the halfway point of the cake
Close the pressure cooker and cook for 25 minutes after the start of cooking
Allow the pressure to release completely, open the cooker, remove the cake, let it cool down, and demold.
