This Week’s Recipe: Pistachio Lemon Cake

Why Pistachio Lemon Cake?

This cake is simple yet decadent. Jewelled with syrup covered pale yellow green pistachios this cake not only looks beautiful but also tastes even better.

Full of pistachios, almonds and hinted with lemon, this cake reminds me of one of my favourites - baklava. The nuttiness and lemon syrup make this cake sweet and beautifully moist, everything I love about baklava only in cake form.

250g unsalted butter, softened
1 lemon, zested
1 vanilla pod, seeded
120g almond meal
120g green pistachios, shelled
250g caster sugar
4 eggs
20g plain flour

For the topping
Juice of zested lemon
60g green pistachios, shelled
50g caster sugar

Preheat oven to 150° Celsius. Grease and line a 30 x 9 x 8cm deep pan with baking paper.

In a spice grinder or food processor grind the pistachios until they are similar in texture to almond meal. In a bowl mix together the almond meal, ground pistachios and flour.

Beat the sugar, butter, lemon zest and vanilla until fluffy and light in colour. Add the eggs one at a time alternating with a tablespoon of the ground nut mixture. Fold through the rest of the nuts and spoon the mixture into the prepared baking pan.

Bake for 15 minutes uncovered. After 15 minutes cover the cake with foil and continue to cook for 30 minutes or until a skewer comes out clean. The foil helps keep the cake moist and prevents the top browning too quickly.

Allow the cake to cook in the tin before turning onto a plate. Once cool make the syrup topping.

For the topping: Roughly chop the pistachios. Mix the lemon juice and sugar in a saucepan and bring to the boil. Continue to boil for 2 minutes of until the syrup is thick. Stir in the pistachios and pour evenly over the cake.

Serves 6

Bon Appetite.




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