Prep: 5min | Baking: 50min
Complexity: 1/5
* Similar recipe as the pistachio lemon muffins, just put together differently.
ingredients:
(serves 8 - for small cake loaf tin. If using standard large cake loaf tin, double quantities of all ingredients)
60g pistachios, shelled
125g butter, room temperature
75g sugar
1 tbsp grated lemon zest
1 tsp vanilla sugar
2 small-medium eggs
1/2 tsp salt
140g flour, + extra for cake tin
4 tbsp lemon juice
For the frosting:
50g icing sugar
3 tbsp lemon juice
method:
Heat oven at 190°C.
Roast pistachios 10 min, and allow to cool before pulsing to a powder.
Lower oven heat to 175°C.
Grease and flour a small cake loaf tin.
Beat butter together with sugar.
Add the pistachios, lemon zest, vanilla, eggs, salt, half the flour, lemon juice, the remaining flour.
Spoon the batter into the cake tin, and bake 50 min.
Allow to rest in the tin for 15 min before inverting and placing cake on a wire rack to cool.
For the frosting, add lemon juice to the icing sugar until it's a nice gooey consistency and then brush it over the cake.
