Pistachio Cake

 

INGREDIENTS:

100g fine granulated sugar

zest of 2 lemons

¼ teaspoon fine sea salt

1 teaspoon pure vanilla extract

113g unsalted butter room

temperature

2 large eggs at room temperature

50g all-purpose flour

1 teaspoon baking powder

100g pistachio flour or unsalted pistachios ground fine 

130g icing sugar

½ cup of pomegranate arils or thawed frozen raspberries

METHOD:

Preheat the oven to 180C and grease a loaf pan If you are grinding the pistachios yourself, add the flour with them to process (this way they won’t clump). 

Add the sugar, butter, lemon zest, vanilla and salt to a bowl and beat using a hand mixer until very light and fluffy, about 3-5 minutes.Add eggs one at a time, while mixer is running, and beat until combined.

 Add the ground pistachios, flour and baking powder to the wet mix and fold with a spatula until combined. Spread into the prepared pan. 

Bake until a cake tester comes out clean; if using a loaf pan it will take 30-35 minutes, if using the square pan it should take around 20-25. The cake will rise slightly, in a flat, even layer. 

Once the cake is cool, slice it in half and trim the edges if you like.To make the glaze: pressing pomegranate arils or the thawed raspberries through a sieve to release the berries juice. 

Add the icing sugar and the salt and mix to combine. Have the first cake layer face up and spread some glaze over it in an even layer. Set the second half face side down and glaze. Sprinkle on the garnish.