Meals and Courses

Ingredients
  • 2 teaspoons egg white
  • 150 g (5 oz) shelled pistachio nuts
  • 2 tablespoons vanilla sugar
  • 125 g (4 oz) slightly salted butter, softened
  • 100 g (3½ oz) caster sugar
  • finely grated rind of 1 lemon
  • 2 eggs, separated
  • 75 g (3 oz) plain flour
  • ½ teaspoon baking powder
  • sifted icing sugar, for dusting
Directions

Whisk the 2 teaspoons egg white in a bowl to break it up. Add the pistachio nuts and coat thinly in the egg white. Sprinkle in the vanilla sugar, turning the nuts to coat, then spread out on a baking sheet lined with baking parchment. Bake in a preheated oven, 160°C (325°F), Gas Mark 3, for 10 minutes. Leave to cool, then roughly chop.

Beat together the butter, 75 g (3 oz) of the caster sugar and the lemon rind in a bowl until very pale and fluffy. Beat in the egg yolks. Sift in the flour and baking powder, then stir in the nuts, reserving 3 tablespoons.

Whisk the egg whites in a clean bowl with a hand-held electric whisk until peaking. Gradually whisk in the remaining sugar, a spoonful at a time. Stir a third of the mixture into the creamed mixture using a large metal spoon. Gently stir in the remaining egg whites.

Spoon the mixture into a greased and lined 1 kg (2 lb) or 1.3 litre (2¼ pint) loaf tin (see page 15) and level the surface. Scatter with the reserved nuts and bake in the oven for about 45 minutes or until firm to the touch and a skewer inserted into the centre comes out clean. Loosen the cake at the ends and transfer to a wire rack to cool. Peel off the lining paper and dust with sifted icing sugar. Serve with Honeyed Yogurt Cream, if liked (see below).

Like This? Try These
More on Food