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PISTACHIO CAKE
METHOD
Grease a microwave-suitable square or rectangular dish with some of the butter or line with parchment
paper and grease with butter. Grate the lemon peel (zest). Grind the nuts to a fine powder. Beat the butter
and sugar until light and creamy (for about 3 minutes). Add eggs one at a time. Add the lemon zest and
vanilla extract. Fold in the nuts and sieved flour. Spoon the mixture into the dish, and cook on microwave
on 600W for 15 minutes or until a skewer comes out clean. Remove from the oven. Leave to cool. Turn
out onto a plate.
For the topping, grate the peel and squeeze the juice. Reserve half the zest. Halve the pistachios. Mix the
lemon juice with the sugar. Microwave on HIGH for 4 minutes until the syrup is thick but not caramelized.
Remove. Stir in the zest and the pistachios. Pour this over the cake. Serve sliced as is or with whipped cream.
86
INGREDIENTS
1
2
/
3
cups Butter, softened
2 Lemons (
nimbu
)
1¼ cups Castor sugar
4 Eggs
2 tsp Vanilla extract
1 cup Almonds, blanched
1¼ cups Pistachios, shelled
1
/
3
cup Plain flour
Topping
Juice of 3 lemons (
nimbu
)
½ cup Pistachios, shelled
¼ cup Castor sugar
PREPARATION TIME: 25 mins COOKING TIME: 20 mins SERVES: 4