This cake is a cinch to make, and the combination of pistachio and lemon makes it a winner for breakfast, tea, or dessert.–Rose Gray and Ruth Rogers
Pistachio Cake Recipe
- Quick Glance
- 40 M
- 1 H, 40 M
- Serves 6
- For the cake
- 2 1/4 sticks unsalted butter
- 1 lemon
- 1 vanilla bean
- 2/3 cup blanched almonds
- 3/4 cup pistachios
- 1 1/4 cups superfine sugar
- 4 eggs, organic if possible
- 1/2 cup all-purpose flour
- For the topping
- 1 lemon
- 1/2 cup pistachios
- 1/4 cup superfine sugar
- Make the cake
- 1. Heat the oven to 300°F (150°C). Grease a 12-by-4 1/2-by- 2 3/4-inch loaf pan with 4 teaspoons of the butter and line with baking parchment.
- 2. Soften the remaining butter. Finely grate the lemon peel. Split the vanilla bean and scrape out the seeds. Finely grind the almonds and pistachios together.
- 3. Beat the butter and the sugar until light and fluffy. Beat in the eggs, one at a time. Add the lemon peel and vanilla seeds, then fold in the nuts and sift in the flour.
- 4. Spoon the batter into the pan and bake for 45-60 minutes. The cake is ready when a skewer comes out clean. Leave to cool in the pan, then turn out.
- Make the topping
- 5. Grate the lemon peel and squeeze the juice. Halve the pistachios.
- 6. Mix the lemon juice with the sugar, boil until reduced to a syrup, then add the peel. Stir in the pistachios and pour over the cake.
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Pistachio Cake Recipe © 2004 Rose Gray and Ruth Rogers. Photo © 2004 Martyn Thompson. All rights reserved.
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