I’ve been thinking about baking with pistachios for some time, and I really wanted to replicate a gorgeously damp nutty cake I sampled when I went to Franco Manca’s several months ago. Browsing in the blogosphere, I came upon this divinely tempting looking recipe on The Little Loaf for Pistachio and Lemon Loaf Cakes…. and it looked like it was exactly what I was hoping to make!
I made some very slight modifications, halving the recipe as I didn’t have quite enough nuts, and using cardboard square cake cases instead of a loaf tin. It was, without doubt, an absolute joy to eat, beautifully moist, and full of flavour. Definitely a recipe certainly to make again and again in the future!
Lemon and Pistachio Mini Cakes
Original recipe from River Cafe Cookbook Easy and adapted from The Little Loaf
- 125g soft butter
- 165g caster sugar
- 2 medium eggs, whisked
- zest and juice of 1 lemon
- 20g plain flour
- 50g ground almonds
- 60g ground pistachios
- 30g pistachios, roughly chopped
Preheat the oven to 150˚C. Whisk together the soft butter and 125g sugar together until pale and fluffy. Then gradually whisk in the eggs until completely incorporated. Whisk in half the lemon zest, then add the flour and ground nuts and whisk in until incorporated. Put the cake mix into small cases and bake for 20-25 minutes until golden and springy on top. Or you can bake the mixture in a lined 1lb loaf tin for approximately 40 minutes.
Set the cakes aside to cool.
Meanwhile, combine the lemon juice, remaining zest and sugar into a small pan. Over a medium heat, cook the liquid until it has reduced and become syrupy. Mix in the chopped pistachios. Using a teaspoon, spoon the syrup over the pistachio-topped cakes.