OLIVE OIL PISTACHIO AND LEMON SNACK CAKE

This simple pistachio cake is made in a food processor, so it takes just minutes to prepare and the machine does all the heavy lifting for you. PREP TIME: 10 minutes, plus cooling time COOKING TIME: 40 minutes Serves 12-15 INGREDIENTS 200ml olive oil, plus extra for greasing 140g shelled pistachios, plus a few extra for decoration 65g ground almonds 65g gluten-free plain flour 1 tsp baking powder 1 tsp fine sea salt 200g caster sugar 4 large eggs Zest of 1 lemon For the glaze 200g icing sugar 2–3 tbsp lemon juice Pinch of fine sea salt

METHOD

Preheat the oven to 180C/160C fan/gas mark 4. Lightly grease a 23 x 33cm baking tin and line with a strip of parchment paper that overhangs the long sides. Place the pistachios in the bowl of a food processor fitted with the blade attachment and pulse until they are finely ground. Tip into a large bowl along with the ground almonds, flour, baking powder and salt and mix together. Put the sugar, eggs and lemon zest in the processor bowl and process for about one minute. With the machine still running, slowly pour in the oil. Once fully combined, add the mixed dry ingredients and process for a second or two until evenly incorporated. Pour the batter into the prepared tin and spread evenly. Bake for 35–40 minutes, or until lightly browned and the cake is set in the middle. Set aside to cool completely in the tin before using the parchment paper to lift it out. For the glaze, mix the icing sugar, lemon juice and salt in a bowl until you have a thick but pourable paste. Pour it over the cake, allowing it to drip down the sides. Sprinkle with a few extra chopped pistachios to decorate. If stored in a sealed container, the cake should keep for three to four days.