I’m sooooo bad at remembering to take photos of my creations. For some reason I ALWAYS remember after the cake is half finished or the creation is fully demolished, and let’s be honest there is no point taking picture of a few moist crumbs now?? But I suppose, a small photo of the product is better than none right?!
Lemon and pistachio cake is one of my ABSOLUTE favourite cakes. The sharp and fresh zing from the lemons and the beautiful green from the pistcahios is a great cake to have with your morning tea. I have many lemon and pistachio recipes. But this one is perfect for a loaf tin. It uses sour cream to add a slight tang and help give this cake a super moist crumb. When you buy pistachios, ensure they are the unsalted shelled ones. I made the mistake of buying the shelled ones and took me 30mins to sit there and shell a mere 100g(unshelled weight). Felt like a right squirrel shelling all those nuts!
For the loaf…
Zest of 2 lemons (unwaxed of course) (save 1/2 of one for the syrup)
180g caster sugar
190g plain flour
1tsp baking powder + salt
100g shelled pistachios (roughly chopped)
50g sour cream
1tbsp lemon juice
For the syrup…
50g caster sugar
Juice of 1 lemon
Zest 1/2 lemon zest
– Preheat the oven to 180°C/ Gas Mark 4. Have a greased and line loaf tin ready(how to line a loaf tin)
– Cream sugar, butter and zest together until pale and fluffy
– Coat the pistachios in a tbsp of the flour. This will prevent them from all sinking to the bottom
– Combine all the dry ingredients into the butter mix and slowly add all the wet ingredients. Mix until fully incorporated (do not over mix as the batter will become tough)
– Fold in the pistachios and pour into the prepared tin. Bake for approx 35mins or until a skewer comes clean
– Add all the ingredients in a small saucepan. Mix together then place over a low heat. At this stage DO NOT STIR as the sugar will crystalise.
– Remove off the heat when the sugar has dissolved and small bubbles begin to appear.
– Keep the cake in the tin and poke holes into the top. Pour syrup on top while both the cake and syrup is warm.
Serve in slices with a cup of your favourite tea or with a dollop of lightly whipped sweet double cream.Oh So Sweet Baker x