Pistachio lemon cake

Recipe from: 25 August 2014
gluten-free,cake,recipes, lemon,pistachio nuts,des

Ingredients 12
Servings
Time 00:20
  • 150
    g
    butter, softened
  • 165
    g
    caster sugar
  • 1.5
    Tbs
    finely grated orange zest (about 1 large orange)
  • 2
    tsp
    vanilla extract
  • 4
    eggs, room temperature
  • 200
    g
    ground almonds
  • 130
    g
    ground pistachios
  • Lemon drizzle:
  • 100
    g
    icing sugar
  • 1
    Tbs
    lemon juice
  • Decoration:
  • chopped pistachios for sprinkling (optional)
 

Method

01:10
 
 Preheat the oven to 160°C.
 
Grease and line a 31 x 11 x 7.5cm loaf pan with baking paper and set side.

Beat the butter, sugar, lime zest and vanilla for 10 – 12 minutes until pale and creamy, scraping down the sides of the bowl a few times.

Add the eggs one at a time, beating well after each addition.
Beat the mixture for a further 3 – 4 minutes.

Fold through the ground almonds and ground pistachios to combine.
Spoon the batter into the prepared pan and smooth the top.

Bake for 1 hour – 1 hour 10 minutes, until a skewer inserted into the centre comes out with a few moist crumbs clinging to it.

Allow the cake to cool completely in the tin at room temperature before slicing.

Make the drizzle by adding the lemon juice to the icing sugar. Mix and add more icing sugar or lemon juice if needed to get the required consistency.

Once completely cooled, remove the cake from the tin and pour the lemon drizzle over the cake. Sprinkle with pistachios (if used) and serve.

Recipe reprinted with permission of HeinStirred. To see more recipe, click here.

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