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An Easter Cake

An Easter Cake
This is really an any-time-of-the-year cake, but the topping of green pistachios in a lemon syrup gives it a springtime vibe which you can enhance by adding seasonal rabbit, chick or egg decorations as in the picture. Or maybe some marzipan rolled into small egg shapes?

Ingredients:
250g softened unsalted butter (plus extra to grease the tin)
250g caster sugar
4 eggs
225g ground almonds
50g plain flour
2 lemons
50g roughly chopped pistachios
Extra 50g caster sugar for syrup

Grease and line a loaf tin - the one used in the picture is approx 30 x 10cm but 15 x 25cm or similar works equally well.
Set the oven to 150 C
Cream together the butter and sugar until fluffy.
Zest one of the lemons finely.
Beat in the eggs one at a time, adding a little of the flour if the mixture starts to slightly curdle.
Fold in the zest, ground almonds and flour with a generous squeeze of lemon juice.
Put the mixture into the prepared tin and bake until firm, checking that the middle is no longer squidgy. This will probably take 45 - 55 minutes depending on your tin size, so start checking after 40 minutes. When done, remove from the oven and leave to cool in the tin. Turn out.

For the topping: Zest the other lemon finely and mix in a small saucepan with the juice of a lemon and 50g of caster sugar. Boil slightly to thicken and add the chopped pistachios and spoon over the top of the cake.
Add any Easter decoration that you fancy!