Pistachio cake

Let them eat cake – especially cake covered in nuts.


The Shopping List


  • 2 sticks unsalted butter ( & a bit extra to grease dish)
  • 1 Vanilla bean
  • 1 lemon
  • 1 cup pistachios
  • 5 to 6 ounces blanched almonds
  • 4 large eggs
  • 1/2 cup all-purpose flour
  • 1 ¼ cups sugar (superfine)

Glaze Nut Topping

  • ¾ cup pistachios
  • 1 lemon
  • ¼ cup sugar (superfine)

Let’s cook!

Grease and line a 9 x 2 x 9 glass pan (or a loaf pan) with parchment paper and pre-heat the oven to 325 degrees. Prepare the ingredients by finely grinding together the pistachios and almonds, softening the butter, finely grating the lemon peel, and scraping out and saving the seeds from the vanilla bean.

Beat together the sugar and the butter until fluffy and light and then add the eggs one at a time. Now add the vanilla seeds and the lemon peel. Mix in the nuts and then fold in the flour a bit at a time. Put batter into dish and bake 45 to 60 minutes or until tooth pick comes out clean. Cool in pan and then turn out or leave in pan.

Meanwhile, start the topping by preparing the ingredients: finely grate the lemon peel and squeeze the juice from a large lemon. Set aside. Chop lightly some of the pistachios and halve others. Now mix the lemon juice with the sugar and boil until reduced to a thin syrup. Add the peel and then stir in the pistachios. Spoon over the cake. Rejoice, for you have cake now.



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