Table of Contents
Heat the oven to 180C/ fan 160C/gas 4 and butter and line a 20cm x 10cm x 7cm 900g loaf tin with a long strip of baking paper. Put the pistachios and sugar in a food processor and whizz until fine. Add the butter, soured cream, eggs, flour, baking powder, bicarb, vanilla extract and lime zest, and whizz until smooth.
In a food processor, pulse the pistachios to make a powder. In a large bowl, mix together the sunflower oil and caster sugar. Add the eggs, vanilla paste, ground cardamom and lemon zest. Stir until combined. In a separate bowl, add the flour, ground pistachios, ground almonds, salt, baking powder and bicarbonate soda.
Add half the extra pistachios (for decorating the cake) to the remaining syrup. When the cake is cool, remove it from the tin. For the lemon icing, sift the icing sugar into a bowl and stir in the lemon juice until smooth.
Replacing most of the flour with ground pistachios gives the cake a coarse, almost chewy texture and intense flavor. It’s lovely without, but if you’d like you can also top it with a simple lemon glaze made by combining lemon juice and confectioners’ sugar. Preheat the oven to 350 degrees F. Butter the bottom of an 8 1/2- by 4 1/2-inch loaf pan.
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