Ingredients For the Dessert 220 g Unsalted Butter (Melted) ¼ tsp Baking Powder 3 Lemons (Zested) 1 Pinch Sea Salt 3 Eggs 250 g Caster Sugar ¼ tsp Bicarbonate of Soda 2 tbsp Olive Oil For the Icing 30 g Pistachio Nuts (Roughly Chopped) 120 g Icing Sugar * Always check the ingredient labels for allgergen information Share this Recipe Facebook Twitter Pinterest WhatsApp
Lemon Pistachio Snacking Cake by Dan Serves 10 Total 45 minutes Oven Temp 170 °C - 35 minutes Difficulty Super Easy Chef Helen Goh Method In a small pan on a low heat melt the butter, once melted add the olive oil and then leave to cool. Roast the pistachios in the oven for 5-10 mins at a low heat. In a large bowl add the sugar and lemon zest (keep the lemons for later) and mix together. Pour in the melted butter and combine until smooth. Then add the eggs one at a time and combine until the mixture thickens and turns glossy. Add around 80ml of lemon juice and then gently fold in the rest of the dry ingredients. Add the batter to a lined cake tin and bake for around 35-45 minutes, the cake should be slightly golden around the edges with a slightly paler centre. Remove from the oven and leave to cool on a wire rack. To make the icing combine the icing sugar with a little lemon juice to a thick but pourable consistency, then spoon over the top of the cake and spread out into a thin, even layer. In a food processor quickly blitz the pistachio nuts and then scatter on top of the cake (before the icing has began to set). Cut into squares to serve.