If you are looking for a unique, flavorful dessert, this lemon drenched cake featuring pistachio nuts is beautiful enough to double as your centerpiece. The nutty cake texture is not too sweet, allowing the lemon syrup to add the appropriate zing of sweet and tart. You could serve this with whip cream, but it stands on its own.
Preheat the oven to 350°. Grease an 8” round cake pan and line the base and sides with parchment paper. In medium size mixing bowl combine flour, baking powder, ground pistachio, almond meal and lemon zest. Set aside. In medium size mixing bowl, blend butter and sugar with an electric mixer for 4-5 minutes, stopping and scraping down the sides occasionally, until the mixture is thick and pale. Beat in the eggs, one at a time, mixing well after each addition. Fold flour mixture into butter, sugar and eggs mixture, be careful not to over mix it or the cake will be tough. Scrape the batter into the prepared cake. Bake in the oven for 40-50 minutes until the cake springs back when lightly pressed and a toothpick inserted in the center comes out clean. Leave to cool in the pan on a wire rack. Combine the sugar, water and lemon juice in a small saucepan. Bring the mixture just to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the syrup is slightly thickened, about 10 minutes. Add the reserved lemon zest and pistachios. Let it sit until cool, about 20 minutes. Turn the cake out onto the rack, peel away the parchment paper, invert the cake onto a serving plate. Slowly spoon the warm pistachio syrup evenly over the top, leave it to cool completely. pistachio + lemon cake
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pistachio + lemon cake
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