A firm favorite in our house, the pistachios are like shining jewels a cake full of surprises that can be dressed up or dressed down. Served warm with jugfuls of vanillary custard. It does not get much better. Teatime or a perfect pudding.
Pistachio nut pudding
250g unsalted butter, softened
225g caster sugar
zest of a whole lemon
100g ground almonds
100g ground pistachios
1 tsp baking powder
50g plain flour
pinch of salt
100g caster sugar
2 tbsp lemon juice, zest
Butter and line the loaf tin. Pre heat the oven to 180'C
Cream together the butter and sugar until light and fluffy, add the lemon zest. Whisk the eggs and slowly add them until incorporated.
Whiz the almonds and pistachio nuts together in a magimix add the flour, baking powder and salt. Fold into the butter, egg and sugar mixture.
Spoon the mixture into the prepared loaf tin. Bake for 30- 40 minutes until golden brown and firm to touch.
Gently in a heavy bottomed saucepan dissolve the sugar in the lemon juice with the pistachio nuts and zest. Simmer very gently until a glaze appears. Top cake with glaze and dust lightly with icing sugar. Serve with jugfuls of creme anglaise.