Thu, May 24 2012
jason flemyng's citrus and pistachio cake
If you’re using flowers, you must, of course, use edible flowers.
Ingredients
• 200g butter
• 250g caster sugar
• 3 eggs, preferably free-range or organic
• 100g shelled pistachio nuts
• 100g ground almonds
• Zest of 1 lemon
• 1 tsp rosewater
• 60g self-raising flour
Icing
• 100g unrefined icing sugar
• Juice of ½ a lemon
• Edible flowers, to decorate (optional)
Votes
0
Rating
1 Preheat oven to 180C/gas 4. Line the base of a 23cm-diameter cake tin with
baking parchment.
2 In a bowl, cream the butter and sugar together until
white and fluffy. Add the eggs one at a time, stirring in between. Using a
pestle, bash the pistachios up in a mortar, then add them, the ground almonds,
lemon zest and rosewater to the creamed butter mixture. Fold in the flour.
3
Spoon the mixture into the cake tin and bake for 25–30 minutes. Remove when done
and let cool.
4 In a bowl, mix the icing with half the juice and spread this
over the cake when cool, then add some flowers to decorate, and serve.
Reviews (0)
Be the first to review this listing!