Lemon-Frosted Pistachio Cake for Dessert
Over the years, we have hosted and attended many dinner parties. Usually, it’s a delightful occasion to visit with friends over a meal. Occasionally there is a theme like a milestone birthday or anniversary or a holiday. However, a dinner party based around the song “I never promised you a rose garden” well, that was a first. The task? To bringing a course for the meal that related to our interpretation of the song.
My contribution was this delicious Lemon-Frosted Pistachio Cake, a recipe by food writer and chef Nigel Slater.
Lemon-Frosted Pistachio Cake
- 8 oz Butter
- 1 cup (125 g) + 1 tbsp Superfine Sugar
- 3 large Eggs
- 1 cup (125 g) Unsalted Pistachios finely ground
- 1 cup (125 g) Blanched Almonds finely ground
- 1 Orange for juice and finely grated zest
- 1 tsp Rosewater *
- 1/2 cup (62 g) + 1 tbsp All Purpose Flour
- 1 cup (125 g) confectioners’ sugar
- 2 tbsp Lemon juice
- Whole Shelled Unsalted Pistachios for garnish
- Preheat oven to 350°F.
- Line the bottom of an 8-inch nonstick cake pan with parchment paper.
- In a mixer fitted with a paddle, cream together the butter and superfine sugar until light and fluffy.
- Add the eggs one at a time, then add the ground pistachios and almonds.
- Add the orange juice, orange zest and rosewater, and mix well. Using a rubber spatula, fold in the flour; do not overmix.
- Scoop the mixture into the cake pan, and bake until the top is firm and a light golden brown, about 40 minutes.
- Lightly cover the top of the cake with foil and continue baking until a toothpick inserted into the center comes out dry, about 10 minutes more.
- Allow the cake to cool in the pan for several minutes, then remove and cool on a rack.
- When the cake is cool, mix the confectioners’ sugar and lemon juice together in a small bowl, and pour over the cake.
- While the frosting is still soft, sprinkle with the whole shelled pistachios. Allow the icing to set for 30 minutes before serving.