Lemon Pistachio Cake

This recipe for Lemon Pistachio Cake with Rose is a slight revised version of the Pistachio Lemon Cake that I posted in 2017. And that recipe was a variation on an Orange Pistachio Cake recipe I posted back on 2014. So it’s almost 10 years later and I still love baking with pistachios, aptly known as the king of nuts. I do love gluten free baking using almonds and pistachios – usually not much faffing and worrying about the perfect rise – and this Lemon Pistachio Cake has become my go to for an easy sweet bake. You can make the cake with almond flour/meal or ground almonds. The ground almonds will give a bit more texture to the cake which I personally prefer. I find shelling pistachios to be one of the most relaxing things to do (250g unshelled yields about 130g shelled) and if you use roasted and salted pistachios you don’t need to add additional salt to the recipe. If you are using unsalted pistachios, add half a teaspoon of salt to the batter. Plus the recipe is pretty flexible, if you only have 100g pistachios just up the quantity of ground almonds, and vice versa. Just don’t skimp on the lemon zest, you want all that citrus flavour to come through so you could definitely add a bit more. The rose flavour is totally optional. I added a teaspoon to the lemon drizzle and if rose is your thing you could add a splash more to taste. But leave it out completely for just a zesty, lip smacking lemon drizzle.

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Lemon Pistachio Cake

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Ingredients

  

• 150 g butter softened
• 165 g caster sugar
• 1½ tbsp finely grated lemon zest
• 2 tsp vanilla extract
• 4 large eggs at room temperature
• 200 g ground almonds
• 130 g ground pistachios about 250g in their shells
• half tsp salt
• Lemon drizzle :
• 100 g icing sugar
• 1 tbsp lemon juice
• 1 tsp rose water optional
• Decoration:
• chopped pistachios for sprinkling optional

Instructions

 

• Preheat the oven to 160 degrees C
• Grease and line a 23 x 13 x 8cm loaf pan with baking paper and set side
• Beat the butter, sugar, zest and vanilla for 10 - 12 minutes until pale and creamy, scraping down the sides of the bowl a few times
• Add the eggs one at a time, beating well after each addition
• Beat the mixture for a further 3 - 4 minutes
• Fold through the ground almonds and ground pistachios to combine
• Spoon the batter into the prepared pan and smooth the top
• Bake for 1 hour - 1 hour 10 minutes, until a skewer inserted into the centre comes out with a few moist crumbs clinging to it and the cake has pulled away from the sides of the tin
• Allow the cake to cool completely in the tin at room temperature
• Make the drizzle by adding the lemon juice to the icing sugar. Add the rose water if using and mix. Add more icing sugar or lemon juice if needed to get the required consistency
• Once completely cooled, remove the cake from the tin and pour the lemon drizzle over the cake
• Sprinkle with pistachios (if used) and serve
• Adapted from Jennifer Rodda - Milk and Honey