Pistachio – Almond Cake with Citrus Glaze

  • Preparation: 20min
  • Cooking Time: 30min
  • Serves: 16 Squares


Dry Ingredients

– 125g Plain Flour
– 125g unsalted shelled Pistachio
– 140g slivered Almonds
– 1 teaspoon Baking Powder
– 1/2 teaspoon Sea Salt
– 185g Caster Sugar
– Grated rind of 1 Meyer Lemon
– Grated rind of 1 Orange
– 80 ml of Citrus Juice

Wet Ingredients

– 150ml Leccino Extra Virgin Olive Oil
– 3 x 60g Eggs

Lemon Glaze

– 3 tablespoons Citrus Juice
– 210g Icing Sugar


Step 1

Preheat oven to 150°C. Fan forced. Lined a square pan (22 cm x 22cm) with baking paper.

Step 2

In a food processor, pulse the citrus zests, half the caster sugar, nuts, plain flour, baking powder and sea salt until finely ground.

Step 3

In a mixer fitted with paddle attachment, whisk the remaining half of the sugar and eggs until smooth. Slowly add in the EVOO Followed by the citrus juice.

Step 4

Fold in the flour and nut mixture quickly.

Step 5

Spoon the batter into the prepared baking tin.

Step 6

Bake for 20-30 minutes until when tested with a cake tester, it pulls out clean.

Step 7

Cool the cake completely on a rack.

Step 8

Sift the icing sugar in a bowl. Stir in the 3 tablespoons of reserved citrus juice. Pour the glaze over the top of the cake. Let it set for 30 minutes before cutting into squares.