Michelle Bradford
Pistachio Lemon & Raspberry Cake with Mint Syrup
For the Cake
- 250 g butter softened
- 220 g castor sugar
- zest of 1 lemon
- 4 eggs
- 100 g ground almonds
- 100 g ground pistachios
- 50 g plain flour
- 1 tsp baking powder
For the Syrup
- Juice of 1 lemon
- 50 g caster sugar
- 1 tbsp finely sliced fresh mint
For the Topping
- 75 g soft butter
- 50 g cream cheese at room temperature
- 100 g icing sugar
- 4 g freeze dried raspberry powder
- 25 g roasted pistachios chopped
Preheat oven to 160°C, fan bake.
Grease 10” cake tin or loaf tin and line with baking paper.
For the Cake
Cream butter and sugar until light and fluffy.
Mix in lemon zest, add eggs one at a time, mixing after each addition.
Fold in almonds, pistachios, flour, and baking powder.
Pour mixture into a prepared tin for around 40 minutes or until a knife inserted into the centre comes out clean.
For the Syrup
Place ingredients in a pot and simmer until the sugar has dissolved.
Pour over the cooked cake once taken out of the oven and set aside to cool.
For the Topping
Mix the butter and cream cheese together until well combined.
Add icing sugar and raspberry powder until you have a consistent colour.
Using a knife, spread the icing over the cake and sprinkle over the roasted and chopped pistachios.
Serves 6 to 8
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