This simple pistachio cake is made in a food processor, so it takes just minutes to prepare.
200ml olive oil, plus extra for greasing
140g shelled pistachios, plus a few extra for decoration
65g ground almonds
65g gluten-free plain flour
1 tsp baking powder
1 tsp fine sea salt
200g caster sugar
4 large eggs
Zest of 1 lemon
FOR THE GLAZE
200g icing sugar
2-3 tbsp lemon juice
Pinch of fine sea salt
- Preheat the oven to 180C/160C fan/gas 4. Lightly grease your 23cm x 33cm baking tin and line with parchment paper that overhangs the long sides, securing it with metal clips.
- Place the pistachios in the bowl of a food processor fitted with the blade attachment and pulse until they are finely ground. Tip into a large bowl along with the ground almonds, flour, baking powder and salt. Mix together.
- Put the sugar, eggs and lemon zest in the processor bowl and process for about 1 minute. With the machine still running, slowly pour in the oil. Once combined, add the mixed dry ingredients and process for a second or two until evenly incorporated. Pour the batter into the prepared tin and spread evenly.
- Bake for 35-40 minutes, or until lightly browned and the cake is set in the middle. Set aside to cool completely before using the parchment paper to lift it out.
- For the glaze, mix the icing sugar, lemon juice and salt in a bowl until you have a thick but pourable paste. Pour it over the cake, allowing it to drip down the sides. Sprinkle with a few extra chopped pistachios to decorate.
- If stored in a sealed container, the cake should keep for three to four days.
Now buy Edd’s book
One Tin Bakes Easy by Edd Kimber will be published by Kyle Books on 14 October, price £17.99. To preorder a copy for £15.29 until 24 October, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20.