Gluten-Free Almond And Pistachio Cake From 'The Ginger & White Cookbook'

• 2 1/2 sticks unsalted butter, plus extra for greasing
• 1 cup superfine sugar
• 4 free-range eggs, beaten
• 2/3 cup ground almonds
• 1/2 cup ground pistachios
• 1/4 cup gluten-free, all-purpose flour
• Finely grated zest of 2 unwaxed lemons
• 1/3 cup superfine sugar
• Juice of 2 lemons
• 1 drop of rosewater
• 1/2 cup pistachios, chopped

1. Preheat the oven to 360u0b0F. Lightly grease a 2-lb. bread pan and line the base with nonstick parchment paper.
2. Put the butter and sugar into a bowl and beat together until pale and fluffy. Add the eggs a little at a time, beating in each addition until fully incorporated. Stir in all of the ground nuts, the flour, and lemon zest.
3. Spoon the mixture into the prepared pan and bake for about 45 minutes, until a skewer inserted into the center of the cake comes out clean. Set aside to cool in the pan.
4. Meanwhile, make the topping. Heat the sugar and lemon juice in a saucepan. When the sugar has totally dissolved, stir in the rosewater and pistachios, then pour the mixture evenly over the cake. Leave to cool completely, then turn out of the pan, cut into slices, and serve.

butter, sugar, eggs, ground almonds, ground pistachios, flour, unwaxed lemons, sugar, lemons, rosewater, pistachios

Taken from www.seriouseats.com/recipes/2014/08/gluten-free-almond-pistachio-cake-from-the-ginger-and-white-cookbook.html (may not work)