Serves: Makes a 20 cm/8 inch cake
Time to prepare: 25 mins
Time to cook: 40 mins
Dietary requirements: Dairy-free, Egg-free, Halal, Kosher, Vegan
Ingredients
Cake
175g self-raising flour
110g caster sugar
1 tsp baking powder
pinch salt
100g pistachios, very finely chopped (use grinder if possible)
125ml light vegetable oil
1 tsp lemon juice
125ml water
1 lemon, grated zest only
1 orange, grated zest only
4½ tbsp maple syrup
Icing
75g icing sugar
1 tbsp lemon juice
Decoration
25g pistachios, roughly chopped
1 orange, segmented
Instructions
Preheat oven to 180°C/350°F/gas mark 4. Grease and line a 20cm/8 inch cake tin.
Mix flour, sugar, baking powder, salt and finely chopped pistachios together.
Mix vegetable oil, lemon juice and water together and stir in the lemon and orange zest.
Mix the wet and dry ingredients together.
Pour into the cake tin and bake for 35–40 minutes until golden and well risen.
Remove cake from oven, puncture with a skewer and drizzle with maple syrup. Leave in tin for 15 minutes, then turn out onto a cooling rack.
Make the icing by mixing the lemon juice into the icing sugar little by little until smooth. Pipe or drizzle over the cake and decorate with orange segments and chopped pistachios.
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