served with a downpour of lemon drizzle
I made this for my daughter. Then I made it for my friend, then I realised that I hadn’t made it, or much else for that matter, for myself. Eating (the ‘Sustenance’ part of this so-called food site) can be difficult in turbulent times, along with focus, commitment and connection to anything or anyone.
I haven’t got all my words or thoughts straight, it’s been a long while since I was last here posting. Rather than trying to say or do the right thing, paint or post the perfect picture, I decided to just be here, in the moment.
I’ve talked a lot about cake this week. Birthday cake, the lack of it. Imaginary birthday candles, working at a Cake factory, having to eat cake on the hour, every hour. Not celebrating.
This pistachio cake was the one thing that made me take pause. I hope you can find that pause within yourself too, find it with someone, and share it, and if that’s not possible, then I will share it, here, with you. Enjoy!
Terribly good pistachio cake, served with a downpour of lemon drizzle
Print RecipeIngredients
- 140g Self raising flour
- 150g Granulated sugar
- 40g Ground, unsalted pistachios
- 1 Teaspoon baking powder
- 1/4 Teaspoon baking soda
- 1/4 Teaspoon salt
- 1 egg at room temp
- 120ml Full fat yoghurt
- 60ml Sunflower oil
- 60ml Milk
- 2 Teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- For the drizzle
- 150g Icing sugar
- 1 table spoon of hot water
- 2 table spoons of freshly squeezed lemon juice
- Ground pistachios to decorate.
Instructions
Preheat the oven to 180oc, great and line an 8inch round baking tin.
Make the cake batter:
Whisk the; egg, oil, yoghurt, vanilla.Add the sugar and whisk further.
Sift the flour, baking powder, baking soda, salt and pistachios into the mix, combine.
Add the milk and lemon zest, mix thoroughly without over beating.
The batter should have a silky sheen with a thick and gritty structure.
Pour into prepared cake tin, place in the centre of the oven to bake, check after 25 minutes with a skewer.
Turn the heat down to 150, bake for a further 5-10 minutes as required.
Once cooled. Make the lemon drizzle.
If your drizzle is too wet, and thin, add more icing sugar. Adjust lemon to your liking.
This cake can take the tang, so more lemon is, in this instance better!
