LEMON & PISTACHIO CAKE

Shopping list

• 228 g butter — unsalted

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• 210 g caster sugar

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• 3 large eggs

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• 85 g finely ground unsalted pistachios

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• 85 g finely ground almonds

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• 1 piece orange juice — juice and finely grated zest of 1 orange

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• 1 teaspoon rosewater

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• 105 g self raising flour

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• 110 g icing sugar

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• 2 Tblsp lemon juice

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• crystallized rose petals — for garnish (optional)

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• shelled pistachios — for garnish (optional)

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Step by step

1. 1

   Preheat oven to 180 degrees (fan 160). Line the bottom of an 8-inch non-stick cake pan with parchment paper.

2. 2

   In a mixer fitted with a paddle, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, then add the ground pistachios and almonds. Add the orange juice, orange zest and rosewater, and mix well. Using a rubber spatula, fold in the flour; do not overmix.

3. 3

   Scoop the mixture into the cake pan, and bake until the top is firm and a light golden brown, about 40 minutes. Lightly cover the top of the cake with foil and continue baking until a toothpick inserted into the center comes out dry, about 10 minutes. Allow the cake to cool in the pan for several minutes, then remove and cool on a rack.

4. 4

   When the cake is cool, make the icing: mix the icing sugar and lemon juice together in a small bowl, and pour over the cake. If desired, decorate with crystallized rose petals and pistachios. Allow the icing to set for 30 minutes before serving.