Nutty Lemon Drizzle Traybake
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 45 min.
Preparation
ready in 2 h. 45 min.
Ready in
Ingredients
for
- For the cake
- ¾ cup whole almonds
- ⅔ cup chopped, toasted Pistachio
- 6 Tbsps unsalted butter
- 1 ¼ cups sugar
- 4 large eggs
- 1 Tbsp finely grated lemon zest
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- ⅜ cup extra virgin olive oil
- ⅔ cup all-purpose flour
- ¼ tsp salt
Preparation steps
1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 23cm|9" square cake tin and line the base with non-stick baking paper.
2.
Blend the almonds and pistachios in a food processor until finely ground.
3.
Beat together the butter and sugar in a mixing bowl until the texture of moist sand.
4.
Add the eggs one at a time, beating well after each addition.
5.
Add the lemon zest, lemon juice and vanilla and beat until smooth.
6.
Gradually beat in the olive oil in a thin stream. Fold in the ground nuts, flour and salt until blended and spoon into the tin.
7.
Bake for 45-55 minutes, until a skewer inserted in the centre comes out clean. Cool in the tin for 15 minutes, then place on a wire rack to cool completely.
8.
Invert the cake onto a wire rack and peel off the baking paper. Invert the cake onto a serving plate.
9.
For the syrup and topping: combine the lemon zest, juice, sugar and water in a pan and bring to a simmer, stirring until the sugar has dissolved.
10.
Pour the syrup over the warm cake and sprinkle the toasted pistachios over the top. Leave to stand for 1 hour, before cutting into squares to serve.
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