Lemon & pistachio loaf cake

This cake was absolutely gorgeous, I love a pistachio cake and paired with a zesty glaze it was to die for. As it has a lot of nuts in it you cant tell its a gluten free cake and the texture is so moist due to the lemon syrup. I cant wait to make this all again!

Ingredients

60g Gluten free plain flour

250g Caster sugar

250g Unsalted Butter

1 Tsp Baking Powder

100g ground almonds

100g ground pistachios

1 tsp vanilla extract

4 medium eggs

1 lemon zest and juice

Lemon Syrup

34g Caster sugar

1 whole lemon juice

Lemon Icing

135g icing sugar

1/2 lemon

Method

Preheat oven to 180C and grease and line a loaf cake tin.

Combine the flour, baking powder and ground nuts in a bowl. In a separate bowl cream the butter and sugar together until pale and fluffy. Add the vanilla extract and then slowly add an egg one at a time making sure to beat after each egg. Add a little dry mixture after each egg if you see the mixture start to split. Once all the eggs have been added fold in the dry mixture. Lastly add the lemon juice and the zest.

Pour the mixture into the loaf tin and put in the oven, cook for twenty five minutes and then turn down to 170 degrees. You may need to put foil over the top if it gets a little brown. Cook for a further 45 minutes until the top is firm and when you put a skewer in it the skewer comes out clean. Heat your glaze in the microwave and once the sugar has dissolved prick the cake wilt the skewer and then pour the glaze over the cake and then leave to cool in the tin.

Combine the ingredients for the lemon icing and once the cake is cooled and out of its tin drizzle the cake with the icing, Top with 40g chopped pistachios! Then put the kettle on and enjoy!