Pistachio – Almond Cake with Citrus Glaze
- Preparation: 20min
- Cooking Time: 30min
- Serves: 16 Squares
INGREDIENTS
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
METHOD
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.
