Ingredients
The following ingredients have 4 Servings
- 150 g ground raw pistachios (grind in a blender on pulse)
- 50 g ground almonds
- 100 g plain flour blend (with no xanthan gum)
- 1½ tsp baking powder (gluten free as required)
- 160 ml good quality olive oil
- 200 g golden caster sugar
- 3 large eggs (UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’))
- 2 limes - zest (finely grated)
- 1 lime - juice
- 2 limes - juice ((use juice from the 2 zested limes used for sponge))
- 10 g freeze dried blackcurrant powder (see NOTES)
- 50 g icing sugar
- 1 lime - juice
- 70 g caster sugar
- 1 tsp freeze-dried blackcurrant powder (see NOTES)
- handful frozen or fresh blackcurrants
- ¾ tbsp pistachios (chopped/I used Iranian slivered pistachios - to decorate)
