This cake is a cinch to make, and the combination of pistachio and lemon makes it a winner for breakfast, tea, or dessert.—Rose Gray and Ruth Rogers
Camille's Birthday, 2013!
Ingredients
For the cake
2 1/4 sticks unsalted butter
1 lemon
1 vanilla bean
2/3 cup blanched almonds
3/4 cup pistachios
1 1/4 cups superfine sugar
4 eggs, organic if possible
1/2 cup all-purpose flour
For the topping
1 lemon
1/2 cup pistachios
1/4 cup superfine sugar
Method
Make the cake
- Heat the oven to 300°F (150°C). Grease a 12-by-4 1/2-by- 2 3/4-inch loaf pan with 4 teaspoons of the butter and line with baking parchment.
- Soften the remaining butter. Finely grate the lemon peel. Split the vanilla bean and scrape out the seeds. Finely grind the almonds and pistachios together.
- Beat the butter and the sugar until light and fluffy. Beat in the eggs, one at a time. Add the lemon peel and vanilla seeds, then fold in the nuts and sift in the flour.
- Spoon the batter into the pan and bake for 45-60 minutes. The cake is ready when a skewer comes out clean. Leave to cool in the pan, then turn out.
Make the topping
- Grate the lemon peel and squeeze the juice. Halve the pistachios.
- Mix the lemon juice with the sugar, boil until reduced to a syrup, then add the peel. Stir in the pistachios and pour over the cake.
Source
Rose Gray and Ruth Rogers Italian Easy: Recipes from the London River Cafe (Clarkson Potter, 2004)