Al­mond and pis­ta­chio cake

Isis Town and Country - - Life | Easy Eating -

Serves 12 In­gre­di­ents

220g but­ter, soft­ened

200g caster sugar Zest of 1 lemon

4 eggs 100g ground pis­ta­chios

100g ground al­monds 50g flour

1½ tsp bak­ing pow­der

1½ cup frozen rasp­ber­ries Glaze: Zest of

1 and juice of

2 lemons 100g sugar

1½ cup pis­ta­chios

Method

Pre­heat oven to 170C. Grease and line a loaf tin with over­hang­ing bak­ing pa­per. Beat the but­ter, sugar and zest un­til light and creamy. Beat in the eggs one at a time un­til well com­bined. Stir through the pis­ta­chios, al­monds, flour and bak­ing pow­der. Spoon half the mix­ture into the loaf tin. Sprin­kle over the rasp­ber­ries. Add the re­main­ing cake mix­ture and smooth the top.

Place into the oven for 50 min­utes or un­til a skewer comes out clean. While the cake cools in the tin, com­bine the zest and juice of the lemon and sugar in a small pot. Bring to a sim­mer for 8 min­utes un­til it be­comes syrupy. Add the pis­ta­chios and stir through. Spoon the syrup on to the top of the loaf. Al­low to cool in the tin. Slice and add a dol­lop of Greek yo­gurt or cream.

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