Pistachio Cake

• 270 g unsalted butter
• 1 lemon, zested
• 1 vanilla pod, seeded
• 100 g blanched almonds, ground
• 120 g pistachios, ground
• 250 g caster sugar
• 4 organic eggs
• 40 g plain flour
• 1 lemon, zested and juiced
• 60 g pistachios
• 50 g caster sugar

1. Preheat the oven to 150 degrees C.
2. Line a loaf tin with parchment paper and grease with 20g of the butter.
3. Soften the remaining butter and beat it together with the sugar until light and fluffy.
4. Add in the eggs, one at a time.
5. Add the zest and vanilla seeds, then fold in the nuts and the flour.
6. Pour the mixture into a 22 x 12 cm pan and bake for 45 minutes or until a toothpick, inserted into the centre, comes out clean.
7. Leave to cool and then slide out of the pan.
8. For the topping, mix the lemon juice with the sugar and boil until thick.
9. Add the zest.
10. Stir in the pistachios and pour over the cake.

unsalted butter, lemon, vanilla, blanched almonds, pistachios, caster sugar, eggs, flour, lemon, pistachios, caster sugar

Taken from www.food.com/recipe/pistachio-cake-60297 (may not work)