Pistachio, Cardamom, Lemon Loaf Recipe

Instructions

1. 1

   Preheat the oven to 350˚F. Grease and line a loaf tin.

2. 2

   In a food processor, pulse the pistachios to make a powder. Set aside.

3. 3

   In a large bowl, mix together the sunflower oil and sugar. Add the eggs, vanilla, rose water, ground cardamom and lemon zest. Stir until combined.

4. 4

   In a separate bowl, add the flour, ground pistachios, ground almonds, salt, baking powder and baking soda. Stir until well combined then fold into the wet ingredients in the other bowl. Fold in the sour cream.

5. 5

   Pour the mixture into the prepared tin and bake for 45-50 minutes, or until a skewer inserted into the middle of the cake comes out clean.

6. 6

   Meanwhile, prepare the syrup. Heat the lemon juice and sugar in a saucepan until the sugar is dissolved, then briefly bring to the boil. Remove from the heat and set aside.

7. 7

   As soon as the cake comes out of the oven, poke holes all over the top using a skewer. Pour over two-thirds of the hot syrup and leave to cool in the loaf pan for 5-10 minutes. Add a few extra pistachios to the remaining syrup.

8. 8

   When the cake is cool, remove it from the tin.

9. 9

   For the lemon icing, sift the icing sugar into a bowl and stir in the lemon juice until smooth. Drizzle over the cooled cake.

10. 10

    To finish, finely chop a few extra pistachios and scatter over the icing. Top with the syrup-coated pistachios. Serves 6 Adapted from Benjamina Ebuehi