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Method
Preheat oven to 350 F and grease a loaf pan or an 8×8 inch square pan with butter and flour. Alternatively use a baking spray. Line the pan with parchment paper.
If you are grinding the pistachios yourself, add the flour with them to process (this way they won’t clump).
Add the sugar, butter, lemon zest, vanilla and salt to a bowl and beat using a hand mixer until very light and fluffy – about 3-5 minutes.
Add eggs one at a time, while mixer is running and beat until combined.
Add the pistachio and flour mixture, the salt and baking powder to the wet mix and fold with a spatula until combined. .
Spread into the prepared pan. Bake until a cake tester comes out clean; if using a loaf pan it will take 30-35 minutes, if using the square pan it should take around 20-25.
Once the cake is cool, slice it in half (straight down the middle if you made it in a square pan, horizontally if you made it in a loaf pan). Trim the edges if you like.
To make the glaze: pressing pomegranate arils or the thawed raspberries through a sieve to release the berries juice. Add the powdered sugar and the salt and mix to combine.
Have the first cake layer face up and spread some glaze over it in an even layer. Set the second half face side down and glaze. Sprinkle on the garnish.
Notes
Notes: previous versions of this recipe gave a range of 35-70g of all purpose flour. It is now updated with an in between amount that best serves the cake.
The cake needn’t be sliced and glazed twice (you’ll note in some photos it isn’t) but it does make it a bit more fun!
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