Pistachio – Almond Cake with Citrus Glaze
- Preparation: 20min
- Cooking Time: 30min
- Serves: 16 Squares
– 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
– 150ml Leccino Extra Virgin Olive Oil
– 3 x 60g Eggs
– 3 tablespoons Citrus Juice
– 210g Icing Sugar
Preheat oven to 150°C. Fan forced. Lined a square pan (22 cm x 22cm) with baking paper.
In a food processor, pulse the citrus zests, half the caster sugar, nuts, plain flour, baking powder and sea salt until finely ground.
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.
Fold in the flour and nut mixture quickly.
Spoon the batter into the prepared baking tin.
Bake for 20-30 minutes until when tested with a cake tester, it pulls out clean.
Cool the cake completely on a rack.
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.