Shelly's Recipe

BAKERY PISTACHIO CAKE

Category: Cakes

1 cup of ground almonds
1 cup of ground pistachios
3/4 cup (1 1/2 sticks butter), softened
1 cup sugar
4 eggs
Zest of a whole lemon
1 tsp rose water (or 1/2 tsp vanilla)
1 tsp baking powder
1/3 cup flour
Pinch of salt

Icing: (optional)
1/4 cup confectioners sugar
2 tbsp lemon juice
1 tsp milk
Handful of chopped pistachios

You can make this cake in a loaf pan or 9 inch springform.

Butter the pan you are using (I lined the bottom of my pan with parchment).

Mix the ground nuts together with the flour, baking powder and salt; set aside.

In a mixing bowl added the eggs, butter and sugar and lemon zest to the flour mixture. Add the dry ingredients. With a rubber spatula, spoon the batter into the pan and bake 40 minutes in at 350. (The top of my cake started to get too brown, so I covered the top with foil the last 10 minutes of baking.)

Mix the icing with a fork and pour over while the cake is still warm. Sprinkle chopped pistachios on top to stick to the icing. Leave the cake in the springform mold or loaf pan until totally cooled. I kept my cake in the cold garage for a few hours until the icing hardened.

NOTE: This cake stayed moist and fresh for 4 days, covered.