[Ingredients]
- 2.5 sticks unsalted butter + extra for greasing
- 1 cup superfine sugar
- 4 eggs, beaten
- 2/3 cup ground almond
- 1/2 cup ground pistachio
- 1/4 cup gluten-free all-purpose flour
- Zest of 2 lemon
[Topping]
- 1/3 cup superfine sugar
- Juice of 2 lemon
- 1 drop of rosewater
- 1/2 cup pistachio, chopped
[Steps]
1. Preheat oven 360degF.
2. Lightly grease a 2-pound bread pan and line the base with parchment paper.
3. Beat butter and sugar together till pale and fluffy.
4. Gradually beat in eggs, adding one at a time.
5. Fold in almond, pistachio, flour and lemon zest.
6. Pour batter into prepared pan and bake for 45mins, or until an inserted skewer comes out clean. When done, set aside to cool in the pan.
7. Meanwhile, prepare the topping. Heat sugar and lemon juice in a saucepan. When sugar has dissolved, add in rosewater and pistachio, mix well.
8. Pour mixture evenly over the cake. Leave to cool completely.
9. When cooled, remove cake from pan and cut into serving slices.
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