Lemon, Almond & Pistachio Cake
This lemon, almond and pistachio cake is naturally gluten free, soaked in a sharp lemon syrup and finished with crunchy pistachios. Nutty, citrusy and perfectly balanced. It's moist, fragrant and even better the next day. Simple to make and perfect with a cup of tea. I made it in a bundt tin, but it can be made in a regular round 8" cake tin.
Equipment
- 1 8" cake tin or bundt tin
- 1 Mixing Bowl
- 1 Wooden Spoon
- 1 Small saucepan
- 1 Chopping Board
- 1 Sharp Knife
Ingredients
- 250 grams Ground almonds
- 200 grams Golden caster sugar
- 4 Eggs
- 115 grams Butter melted
- 2 Lemons grated rind and juice
- 1 tsp Vanilla extract
- 1 tsp Baking powder
- Pinch Salt
- 75 grams Pistachios finely chopped
Lemon Syrup
- 120 ml Lemon juice
- 65 grams Sugar
- Small handful Pistachios finely chopped (to decorate)
Instructions
- Preheat oven to 175C. Grease and line 8" cake tin
- Combine sugar, eggs, melted butter, lemon rind, juice and vanilla extract. Mix until smooth
- Add ground almonds, baking powder, salt and pistachios. Mix until just combined.
- Pour into prepared tin and smooth the top. Bake for 45-55 minutes until golden and firm to the touch.
- While the cake bakes, prepare the syrup by heating lemon juice and sugar in a small saucepan until the sugar dissolves
- Pour the warm syrup over the cake when it comes out of the oven. Leave to cool completely
- Remove from the tin and finish with a sprinkling of chopped pistachios