Soaked pistachio & citrus cake

Name: Soaked pistachio & citrus cake
Total time: 55 min
Yield: 10
Ingredients: 75 g unsalted butter plus extra for greasing; 4 large free-range eggs; 100 g sugar; 100 g ground pistachios; 100 g fine semolina; 1 lemon; 50 g no-peel orange marmalade; 1 teaspoon dried mint; 25 g pistachios; 2 lemons; 150 g sugar

Vegetarianv

Serves 10

Cooks In55 minutes

DifficultyNot too tricky

Jamie Magazine Fruit Afternoon tea Desserts Baking

Nutrition per serving

Calories 300 15%
Fat 14g 20%
Saturates 5g 25%
Sugars 30g 33%
Protein 6g 12%
Carbs 38g 15%

Of an adult's reference intake

Jamie Magazine

By Joss Herd

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Ingredients

75 g unsalted butter , plus extra for greasing
4 large free-range eggs
100 g sugar
100 g ground pistachios
100 g fine semolina
1 lemon
50 g no-peel orange marmalade
1 teaspoon dried mint
25 g pistachios
LEMON SYRUP
2 lemons
150 g sugar

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Jamie Magazine

By Joss Herd

Tap For Ingredients

Method

Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a 20cm round loose-bottomed cake tin.
Melt the butter over a low heat, then set aside.
Separate the egg yolks and whites. Beat the egg yolks with the sugar in an electric mixer until light and creamy.
While the machine is running, slowly add the pistachios and semolina, followed by the melted butter, lemon zest, marmalade and ¼ teaspoon of sea salt. Beat until smooth.
In a separate bowl, whisk the egg whites until they form stiff peaks.
Gently fold this into the pistachio mixture in three additions in order to keep it as airy as possible.
Pour the batter into the prepared tin and bake for 25 to 30 minutes, or until golden and an inserted wooden skewer comes out clean.
Meanwhile, make the lemon syrup. Combine the lemon juice and sugar in a saucepan and stir over a medium heat until the sugar has dissolved. Remove from the heat and set aside.
Pierce the cake all over with a skewer as soon as you remove it from the oven. Slowly pour the syrup over the cake while it’s still warm.
Sprinkle with the dried mint, then chop and scatter over the pistachios.
Leave the cake to cool completely before removing from the tin. Serve slices with a spoonful of Greek yoghurt, if you like.

Jamie Magazine

By Joss Herd