|The lemon: a top five favorite ingredient for me in the kitchen, I should grow a tree.|
The recipe calls for rose water, but vanilla works just fine. I think the lemon glaze on top is what sealed the deal for me.
Arguably the two best nuts ever
Lemon Pistachio Cake
1 cup of ground almonds
1 cup of ground pistachios
3/4 cup (1 1/2 sticks butter), softened
1 cup sugar
zest of a whole lemon
1 tsp rose water (or 1/2 tsp vanilla)
1 tsp baking powder
1/3 cup flour
pinch of salt
1/4 cup powdered sugar
2 tbsp lemon juice (from the lemon you zested)
1 tsp milk
handful of chopped pistachios
First grind your nuts together. Just a perfect marriage.
In a large bowl combine your nuts, flour, baking powder and salt.
In another bowl, combine your wet ingredients with your sugar.
Use your butter wrappers to line your pan.
Whitney loves when I put my hand in the shots. So funny...
Then mix the after ingredients well and put together with dry. Add lemon zest. Ahhhhhhhhhhh love that smell.
I put my batter in my much used bunt pan.
Bake 40 min in a 350 degree oven. Depending on your oven, you may want to cover in foil for the last half of the process. Mine did fine without though.
After the cake is cooled, mix icing and drizzle on cake. Sprinkle on a hand full of pistachios and a dash of extra powdered sugar for the Wintery snow effect.
Then slice into your nutty goodness. Goes well with tea- morning or evening.