JamieOliver.com

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