Lemon and pistachio cake
Total time 45 minutes · Makes 2 cakes
A perfect companion for your morning coffee or a delightful afternoon tea treat. A highlight of our organic breakfast menu, this cake is adored by many. Its essence lies in a classic sponge cake, but the addition of lemon zest and juice infuses it with a refreshing zestiness. The pistachios bring a luxurious richness that elevates its taste. Our standard recipe includes milk and eggs, but for those seeking a vegan option, scroll down to the ingredients section for substitutions. Interestingly, the vegan variation tends to stay moist for up to 5-7 days, often considered even more scrumptious by some!
Ingredientes
- 500g self-raising flour
- 250g caster sugar
- 250g cold butter, cubed
- 150g peeled, unsalted pistachio nuts
- 4 eggs
- 200ml milk
- juice and grated rind of 2 lemons
- 1 tsp vanilla extract
- 50g demerara sugar (for topping)
Vegan Substitutes: - Replace eggs with 30g ground golden flaxseed mixed with 200g water
- Replace milk with 200ml soya milk or your preferred vegan milk
- Replace butter with 250g cooking coconut oil
Método
- Preheat your oven to 180ºC (160ºC fan-assisted) and line two 1kg loaf tins with baking parchment.
- Grate and juice the lemons, setting both aside.
- Briefly pulse the pistachios in a blender to break them into smaller pieces.
- Mix the flour and butter to a breadcrumb consistency, then stir in the caster sugar.
- Whisk together the eggs, milk, and lemon juice.
- Combine this with the flour mixture to a smooth consistency.
- Fold in the pistachio pieces and lemon rind.
- Divide the mixture between the loaf tins (about 850g each).
- Sprinkle with demerara sugar, and bake in the center of the oven. Bake for 1 hour (1 hour 30 minutes for the vegan version).
- Allow to cool in the tins for 10 minutes, then transfer to a cooling rack.
