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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 10 |
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A delicious buttery cake that is tinged a hint of green! A perfect accompaniment to tea or coffee in the afternoon Ingredients:
1 1/8 cups unsalted butter |
1 lemon |
1 vanilla bean |
2/3 cup blanched almond (i brought them ready ground) |
3/4 cup pistachios |
1 1/4 cups superfine sugar |
4 eggs |
1/2 cup all-purpose flour |
1 lemon |
1/2 cup pistachios |
1/4 cup superfine sugar |
Directions:
1. Heat the oven to 300 degrees.
2. Grease a 12 x 4 1/2 x 2 3/4-inch loaf pan with 4 tsp of the butter and line with baking parchment.
3. Soften the remaining butter. Finely grate the lemon peel. Split the vanilla bean and scrape out the seeds. Finely grind the almonds and pistachios together (it's easier if you can find these ready ground! I thought my arm was going to fall off).
4. Beat the butter and the sugar until light and fluffy. Beat in the eggs, one at a time. Add the lemon peel and vanilla seeds, then fold in the nuts and sift in the flour.
5. Spoon the batter into the pan and bake for 45-60 minutes. The cake is ready when a skewer comes out clean. Leave to cool in the pan, then turn out.
6. For the topping, grate the lemon peel and squeeze the juice. Halve the pistachios. Mix the lemon juice with the sugar, boil until reduced to a syrup, then add the peel. Stir in the pistachios and pour over the cake.
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