Pistachio cake with peaches & blue flax lily

Pistachio cake with peaches & blue flax lily

Pistachio cake with peaches & blue flax lily

You know, the main ingredients may be egg whites and ground pistachios, but the highlight has to be those dazzling little berries from the blue flax lily – or dianella caerulea.

It’s an Aussie native I started taking more notice of when I saw it flowering on Mount Tomaree up the coast at Port Stephens. When it isn’t flowering or in fruit, the plant is nothing more than a clump of strappy green foliage. A bit on the boring side, really.

Pistachio cake with peaches & blue flax lily (dianella caerulea)

Most of us living in the eastern states of Australia and Tasmania are probably so used to seeing it growing in parks and on traffic islands that we don’t even notice it. The fact that the berries, flowers and rhizomes are edible are reason enough for me to take advantage of the very short fruiting season.

Much like lilly pillies and riberries, they don’t have a great deal of flavour – very slight sweetness and tiny seeds that have a soft crunch like poppyseed or teff.

Pistachio cake with peaches & blue flax lily (dianella caerulea)

As for the cake itself, I’ve put together a flourless concoction that’s quite tall when it goes into the oven, but deflates into a moist and light tea cake that won’t sit like a lump in the stomach when dessert time arises.

Ideally I would have used yellow peaches as I prefer their flavour, but all I could get at this point in time was white. Ground almonds would be a good substitute if pistachio isn’t to your palate, as well.

Pistachio cake with peaches & blue flax lily (dianella caerulea)


Print Recipe
Pistachio cake with peaches & blue flax lily
A deliciously light pistachio cake featuring Australia's native blue flax lily berries.
Pistachio cake with peaches & blue flax lily (dianella caerulea)
Pistachio cake with peaches & blue flax lily (dianella caerulea)
  1. Preheat oven to 175°C. Grease and line a 24 cm springform tin. Set aside.
  2. Whisk the egg whites until thick (about 2 minutes) then gradually whisk in the caster sugar.
  3. Fold through the vanilla, yoghurt, ground pistachios and baking powder. Pour the mixture into the prepared tin and smooth the top. Arrange the sliced peaches over the top and scatter half of the berries between the peach slices.
  4. Bake for 40-50 minutes, or until golden and cooked through. Cool completely before removing from the tin.
  5. To serve, dust generously with icing sugar and scatter over the remaining berries.
Recipe Notes

If you're going out foraging be 100% certain that what you're picking is edible. When in doubt, don't pick it - or consult an expert.

Share this Recipe
  • Josie Spicer

    Wow. These are all along the side of the path on my walk to the bus stop of a morning. The other day I looked at them and thought it was a shame that they’re probably not edible because their colour is so vibrant. Well, I guess I was wrong!
    Going to go foraging in the morning.

    • The colour is enough to set off the warning bells, I know, but providing it’s dianella caerulea it’s all good! I really love the soft crunch of the seeds!

  • Gorgeous cake, good job! And gluten-free… thanks man!

  • Just beautiful, John! Love the color of those berries… Can I say that I am green with envy? Or should it be blue with envy? Mark loves pistachios. This is coming to Tucson, soon, minus the berries, natch.

    • Yes the colour is incredible, David. Normally when you see something that vibrant in nature it’s a warning sign!

      • Marc always says that polkadots are natures warning signals. But when I see brightly colored berries in the wild, I get pretty nervous…

  • Stunningly beautiful. 🙂 I’m really loving learning more about Australian natives. Bit by bit I’m adding them to my garden. 🙂

    • I’m still learning as well, Krista! I’m a little obsessed with growing them, as well!

  • AmandaChewTown

    Blue flax lily berries… How do you KNOW this stuff!! Secondly, how do you come up with these recipes to USE them! In.Awe.Every.Time. x

    • Just call me a weedy nerd, Amanda! You know I love my Aussie natives!

  • Anna Sundqvist

    Just stunning ! This is a must do recipe for me – now I just need to find the blue flax lily berries around Brissy !

    • I’m sure they grow in your area somewhere, Anna. Let me know if you find them!

  • omigosh these berries look so vibrant I would have thought they were poisonous! Cannot believe all the delicious things I must be blindly walking past every day.

    • Yep, I’m sure you’ve walked past them a million times. Have a little nibble next time!

  • Once again, such stunning photos! What would you call the color of those berries? Lapis? I love pistachios, and I can imagine the texture of this cake with such strength of imagination, that I’m salivating!

  • Sara (Belly Rumbles)

    Stunning with out without the flax lily berries, but wow, how they set this dish off.

  • This Pistachio cake is looking tasty and beautiful. Thanks for sharing this nice cake recipe.

  • Just so you know, Blue Flax Lily is a Class 2 poisonous plant. It’s not considered dangerous to life, but may cause respiratory distress in some people. Most state governments will have a page that lists it somewhere if you wish to read further 🙂

Real Time Analytics