Ingredients
The following ingredients have 4 Servings
- 1/3 cup (50g) plain flour, sifted
- 3/4 tsp baking powder
- 1/2 cup (75g) pistachio kernels, finely ground in a mini food processor
- Finely grated zest of 2 lemons
- 3/4 cup (90g) almond meal
- 180g unsalted butter, at room temperature, chopped
- 150g caster sugar
- 3 eggs, at room temperature
- Softly whipped cream or thick Greek-style yoghurt, to serve
- 1/4 cup (55g) caster sugar
- Juice of 2 lemons
- 1/3 cup (50g) slivered pistachios
Instruction
- Preheat the oven to 170°c. grease a 20cm round cake pan and line the base and sides with baking paper.
- Place the flour, baking powder, ground pistachio, lemon zest and almond meal into a bowl, and whisk together until combined. Set aside.
- Place the butter and sugar in an electric mixer and beat on medium speed for 4-5 minutes, stopping and scraping down the sides occasionally, until the mixture is thick and pale. beat in the eggs, one at a time, beating well after each addition. (Don’t worry if the mixture looks a little curdled after adding the last egg – it will come together again when you mix in the flour.)
- Add the flour mixture and beat everything together on low speed until just combined – be careful not to overmix it or the cake will be tough. Scrape the batter into the prepared cake pan and level the top with a palette knife.
- Bake in the oven for 40-50 minutes until it springs back when lightly pressed and a skewer inserted in the centre comes out clean. Leave to cool in the pan on a wire rack.
- When the cake is lukewarm, place the sugar and lemon juice in a small pan over low heat and stir until the sugar dissolves. Add the pistachios, increase the heat to medium-high and bring the mixture to the boil. Remove from heat.
- Turn the cake out onto the rack, peel away the baking paper, then invert the cake onto a serving plate. Slowly spoon the hot pistachio syrup evenly over the top, then leave it to cool completely. Slice and serve with cream or yoghurt.
