For those of you baking at home, here is our wonderful recipe for a gluten free pistachio and almond cake. It is a melting pot of flavours and ideas — slightly Italian and a bit Middle Eastern with a G&W twist.
Ingredients:
- 250g unsalted butter, plus extra for greasing
- 200g caster sugar
- 4 free-range eggs, beaten
- 120g ground almonds
- 100g ground pistachios
- 50g gluten-free plain flour
- finely grated zest of 2 unwaxed lemons .
For the topping
- 60g caster sugar
- juice of 2 lemons
- 1 drop of rosewater
- 60g pistachios, chopped .
Method:
1. Preheat the oven to 180°C/fan 160°C/gas mark 4. Lightly grease a 900g loaf tin and line the base with nonstick baking paper.
2. Put the butter and sugar into a bowl and beat together until pale and fluffy. Add the eggs a little at a time, beating in each addition until fully incorporated.
3. Stir in all the ground nuts, the flour and lemon zest.
4. Spoon the mixture into the prepared tin and bake for about 45 minutes, until a skewer inserted into the centre of the cake comes out clean. Set aside to cool in the tin.
5. Meanwhile, make the topping. Heat the sugar and lemon juice in a saucepan. When the sugar has totally dissolved, stir in the rosewater and pistachios, then pour the mixture evenly over the cake. Leave to cool completely, then turn out of the tin, cut into slices and serve.
