Ingredients
- 120 g pistachios
- 5 tablespoon(s) blanched almonds
- 250g butter
- 250g caster sugar
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the zest and juice of 1 lemon
- 1 vanilla pod split lengthwise
- 4 eggs
- 100g of flour
- 1/2 teaspoon(s) baking powder
- 1 pinch of salt
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the garnish
- 50 g of powdered sugar
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the zest and juice of 1 lemon
- 60 g chopped pistachios
Preparation
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Preheat the oven to 150°C. Line a cake tin with baking paper.
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Finely mix the pistachios and almonds.
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Mix the butter in a salad bowl with the sugar, juice and zest of the lemon. Scrape the seeds from the vanilla pod and add them.
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Whip with an electric mixer for 5 minutes then add the eggs one by one, whisking between each addition.
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Add the mixed dried fruits, flour, yeast and salt. Mix. Pour the batter into the mold.
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Bake the cake for 1 hour then set aside.
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Prepare the filling. Mix the sugar, juice and zest of the lemon in a saucepan. Stir gently over low heat until the sugar has dissolved and has taken on a syrupy consistency.
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Arrange the chopped pistachios in a thin strip along the length of the cake. Pour the hot lemon syrup over the cake. Let cool and serve.
