“This recipe takes the classic lemon drizzle cake and takes it up to a whole new level. The pistachios both in the cake itself and on top give great texture and depth of flavour. This would also work beautifully baked in a loaf pan.”
Makes one 8” cake pan or small loaf
1 1/2 cups white or wholemeal plain flour (use gluten free if needed)
2/3 cup coconut sugar
1 cup pistachios – ground
1 tsp baking powder
1/2 tsp baking soda
2 lemons and zest (reserve the juice of half a lemon for the drizzle)
1/2 cup melted coconut oil
Approx. 1/4 cup milk of choice
Approx 1/3 cup icing sugar for drizzle (I used finely ground coconut sugar)
1/2 cup rough chopped pistachios for top.
Preheat the oven to 180ºC. Mix all the dry ingredients together in a medium bowl, set aside. Melt the coconut oil and add the lemon juice, zest and milk. Mix well then add to the dry mix. If the mixture feels too stiff add a splash more milk, it should spoon easily into the baking tin.
Spoon into a greased/lined pan and bake for approx 20-30 mins depending
on shape of cake pan. As soon as it is done, prick lots of holes in the top, then squeeze the remaining lemon juice and stir in the icing sugar. Drizzle the sugar mixture over the top and sprinkle over the chopped pistachios.
Allow to cool before slicing and serving. Especially delicious served warm with yoghurt.