July 3, 2014 by dgarnett2013
Lemon frosted pistachio cake: Nigel Slater’s The Kitchen Diaries- adapted by DG
- 250g of butter
- 250g of caster sugar
- 3 large eggs
- 100g of shelled pistachio nuts
- 100g of ground almonds
- 1 orange – zest and juice
- 1 tsp of rosewater
- 60g of plain flour
- 100g of icing sugar
- 2 tbsp of lemon juice
Preheat the oven to 160° C. Line the bottom of a non-stick 21cm cake tin with baking parchment.
Cream the butter and sugar until very light and fluffy. Add the eggs one at a time, beating between adding each egg.
Blitz the pistachios in a food processor to turn them into fine crumbs and then add them, along with the almonds, to the butter, sugar and eggs.
Add the zest and the juice of the orange and then stir in the orange blossom water and, finally, fold in the flour.
Pour the mixture into the tin and bake for 50 minutes, covering the top lightly with foil for the final ten minutes.
Check that the cake is done by inserting a skewer, it should come out quite clean with no wet mixture stuck to it. Leave it to cool in the tin before turning out.
Make the icing by mixing the icing sugar and lemon juice together until smooth and then pour it over the cake.
If you have any leftover pistachios use a few to decorate the top of the cake, along with a few sugared rose-petals. Leave the icing to set and then serve and enjoy.
Made the day we marvelled at the bank of wild flowers by the Brockwell Park lido.