WHAT'S MY SECRET RECIPE?
What I'm about to share with you has been very close to my heart for nearly a decade. It started in the heart of the Cat & Fiddle Deli Cafe that was once my work place (and second home) for six years & also where I discovered how I could channel my creative flair. Truth be told, the French Chocolate Cake was the first recipe that was passed on to me by the old owners of the cafe but this beautiful Lemon Pistachio Cake (see below) was the second recipe taught. This cake comes to mind first because it brought so many smiles to so many people, and it still does today - with my vegan and gluten free adaption I have designed for my wholesale menu.
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Today I am going to share with you the ORIGINAL recipe that contains all the yummy ingredients we know and love such as flour, eggs and butter which I believe are great for hobbyist bakers to start with. When you learn to appreciate & understand how these ingredients play an integral part of baking you will realise that anything is possible after that. Like myself, you'll feel gutsy one day and try jump for the stars - tweaking the ratios & changing the methods so that it could work for yourself or for the people you care about.
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I hope this recipe matters to you just as much as it matters to me. I hope your baking ends well, no matter how rough it was to get there. And if it didn't work out as planned, don't cry - laugh it off because that's what I do every time I f**k up.
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Annie x
PISTACHIO
LEMON SYRUP CAKE
What you'll need to get started ...
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8" pan
baking paper
oil spray
2 mixing bowls (one large and one small)
mixer (either hand or stand)
small pot pan (to cook the syrup in)
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Ingredients
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CAKE
200g pistachio meal
100g almond meal
50g plain flour
250g butter (room temperature)
250g caster sugar
1 tsp salt
1 tsp vanilla
4 large eggs
lemon zest (one large lemon will do)
SYRUP
lemon juice (using the same lemon you stripped its zest from)
50g caster sugar
handful of roasted pistachio nuts for garnish (can be roasted before, during or after you bake the cake)
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Method
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CAKE
1. Preheat oven 160 degrees for 15-20 minutes
2. Line your baking tin with baking paper using oil spray (a few sprays on each sides will do, no need to paint the entire tin)
3. In the larger bowl, beat the butter, sugar, lemon zest, vanilla & salt together until it turns a soft pale colour
4. On low mixer settings, beat the eggs into the mixture one at a time
5. In another bowl, prepare the dry ingredients by mixing the pistachio meal, almond meal and plain flour together.
6. Fold the dry ingredients into the creaming bowl (in 2 or 3 parts) until everything is combined.
7. Pour contents into the tray and bake for 45-50 minutes. When done, let your cake cool down for 20 mins before applying delicious syrup all over the top & garnish with extra roasted pistachios for that delish crunch factor.
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** All ovens are different, but to know that your cake is done check that it is firm to touch & look for a slightly golden surface. If your batter is still wobbling (or the centre looks wet) continue baking for another 10-15 mins
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SYRUP
(Can be made while the cake is baking)
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8. Cook the lemon juice & sugar in a small pot until it starts boiling, then lower your heat settings and let it simmer (to thicken). You'll know it's ready as soon as it changes colour (to gold). Remove from heat immediately because if you continue to cook this your syrup will turn into candy! SO ... Keep your eye on this!
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