Now don’t let the rosemary bit put you off – my husband likes it, but my daughter doesn’t and it can simply be left out. Then you’ll have a super moist Pistachio & Lemon cake which (lets face it) won’t exactly be hard to eat. The recipe is from Sabrina Ghayour’s superb new book Simply, and this cake was demolished in no time at all. Serves 10 ish. Definitely excellent for second breakfast with a cup of coffee (aka the most important meal of the day).
150g unsalted butter
4 x 10cm sprigs rosemary
3 large eggs
100g caster sugar
1 tsp vanilla extract
Juice from 0.5 lemon
3 tbsp Greek yogurt
Zest from 3 large lemons
100g ground almonds
300g shelled pistachios +
Extra pistachios to decorate
150g icing sugar
25ml lemon juice
- Heat oven to 180C and line the base of a 20cm springform tin.
- Use a food processor (I used our Nutribullet!) to whizz up the pistachios.
- Melt the butter in a small saucepan then remove from the heat.
- Very finely chop the leaves from the rosemary sprigs (if using) and add to the melted butter to infuse.
- Beat together the eggs, sugar, vanilla and lemon until well combined, then beat in the yogurt, most of the lemon zest (hold some back for decorating the cake).
- Stir in the ground almonds and ground pistachios and mix well.
- Finally, stir in the butter and rosemary (or just the butter).
- Pour and scrape into the tin, level with a little shimmy and bake for 40 minutes until golden and springs back to a light touch.
- Allow to cool completely in the tin before putting on a serving plate.
- Mix together the icing sugar & lemon juice until smooth and pour over the cake. Leave to set.
- Decorate with chopped pistachios and the withheld lemon zest.