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Lemon Pistachio Cake


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  • Author: Hein van Tonder

Description

Made with rich almond flour and pistachios, this simply stunning cake is brightened with vibrant citrus and a lemon glaze.


Ingredients

Scale
  • 150 g butter (softened)
  • 165 g caster sugar
  • 1½ tbsp finely grated lemon zest
  • 2 tsp vanilla extract
  • 4 large eggs at room temperature
  • 200 g ground almonds
  • 130 g ground pistachios (about 250g in their shells)

Lemon drizzle :

  • 100 g icing sugar
  • 1 tbsp lemon juice

Decoration:

  • chopped pistachios for sprinkling (optional)

Instructions

  1. Preheat the oven to 160 degrees C
  2. Grease and line a 23 x 13 x 8cm loaf pan with baking paper and set side
  3. Beat the butter, sugar, zest and vanilla for 10 – 12 minutes until pale and creamy, scraping
  4. down the sides of the bowl a few times
  5. Add the eggs one at a time, beating well after each addition
  6. Beat the mixture for a further 3 – 4 minutes
  7. Fold through the ground almonds and ground pistachios to combine
  8. Spoon the batter into the prepared pan and smooth the top
  9. Bake for 1 hour – 1 hour 10 minutes, until a skewer inserted into the centre comes out with
  10. a few moist crumbs clinging to it and the cake has pulled away from the sides of the tin
  11. Allow the cake to cool completely in the tin at room temperature
  12. Make the drizzle by adding the lemon juice to the icing sugar. Mix and add more icing sugar
  13. or lemon juice if needed to get the required consistency
  14. Once completely cooled, remove the cake from the tin and pour the lemon drizzle over the
  15. cake
  16. Sprinkle with pistachios (if used) and serve

Notes

Adapted from Jennifer Rodda – Milk and Honey

  • Category: Baking, Cake