|150 g||butter — softened|
|165 g||castor sugar|
|1.5||orange — zest only|
|2 tsp||vanilla — extract|
|4||eggs — at room temperature|
|200 g||almonds — ground|
|130 g||pistachios — ground|
|100 g||icing sugar|
|pistachios — chopped, for sprinkling, optional|
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 the permission of HeinStirred.