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jason flemyng's citrus and pistachio cake
"Great kit makes cooking a pleasure."
Jamie Oliver Hot for chillies
£20.00

jason flemyng's citrus and pistachio cake

dessert recipes
Serves 8-10
If you’re using flowers, you must, of course, use edible flowers.
1 Preheat oven to 180C/gas 4. Line the base of a 23cm-diameter cake tin with baking parchment.
2 In a bowl, cream the butter and sugar together until white and fluffy. Add the eggs one at a time, stirring in between. Using a pestle, bash the pistachios up in a mortar, then add them, the ground almonds, lemon zest and rosewater to the creamed butter mixture. Fold in the flour.
3 Spoon the mixture into the cake tin and bake for 25–30 minutes. Remove when done and let cool.
4 In a bowl, mix the icing with half the juice and spread this over the cake when cool, then add some flowers to decorate, and serve.


Recipe by Jason Flemyng, Photography by Jamie Oliver
• from Jamie Magazine issue 1

ingredients

• 200g butter
• 250g caster sugar
• 3 eggs, preferably free-range or organic
• 100g shelled pistachio nuts
• 100g ground almonds
• Zest of 1 lemon
• 1 tsp rosewater
• 60g self-raising flour

Icing
• 100g unrefined icing sugar
• Juice of ½ a lemon
• Edible flowers, to decorate (optional)

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user comments

3 comments
1. joobes Wed 14 Oct 2009 @ 10:44 I want to make this cake but i dont have unrefined icing sugar, desite searching everywhere. Im going to have to use ordinary, i hope this will be ok.
2. foodfan Mon 11 May 2009 @ 08:09 I wonder what this cake would taste like with a little ground cardamom in the batter?
3. NibblingNomad Fri 01 May 2009 @ 11:42 At the moment, this is my favorite cake recipe. I love this!

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