In light of Mother's day it seemed only fitting to make some delicious and pretty delights.
I am lucky enough to live in a bubble with not only my mum but also my grandma, so we have the joy of being able to devour this, plus other treats together tomorrow without the worry of the calorie overload (did anyone else hear they don't count on Mother's day, or was that just me?)
Either way, this cake is YUM and definitely spring themed in that it's zesty, light and well, just check those colours...
To make a cake that serves 6/8 people:
For the cake: 220g of plain flour
100g of pistachios split into 2 piles (I weighed them out with shells on first and then de-shelled and chopped)
125g of sugar
150ml of vegetable oil
150ml of plant based milk (I used soya)
The zest and juice of 2 lemons
The seeds from 2 cardamon pods
1 1/2 tsp of baking powder
1 tsp of baking soda
1 tsp of vanilla
For the topping:
The juice and zest of 3 lemons
220g of icing sugar (give or take, you can build up to your preferred texture)
The other 50g of chopped pistachios
To begin preheat the oven to 180 degrees
Then take your pistachios and de-shell and chop them all up. Take half of the pile and put to one side (we will use later for the topping.)
Take the other half, and using a tablespoon of the oil, fry them for a few minutes on a low heat to release the flavours and make the pistachio taste more 'pistachio-ey.' Stir constantly to prevent them burning. Leave to one side to cool when done.
Next take all of your dry ingredients and mix together in a bowl. Then take all of your wet ingredients, including the lemon zest and mix that together in another bowl. Slowly pour the wet ingredients in to the dry and then mix these together well too.
Add the roasted pistachios and fold in to the mixture.
Bake in a 7-8 inch tin lined with grease proof paper for about 35 minutes. Be sure not to open the door for at least the first half an hour otherwise it will drop in the middle (like mine did!) Check it's done by sticking in a knife or skewer and making sure it comes out clean.
Leave to cool and make your icing. Juice your 3 lemons in a bowl and then add your icing a bit at a time, mixing continuously. Stop when you get the consistency you like (I quite like it a bit runny as it seeps into the cake and just makes it gooey and lovely.)
Zest your lemons and then take about 1/3rd and add to the icing too. Allow to cool in the fridge for a while to make it sturdier when poured. Then pour onto your cake.
Add your other pistachios and the remaining lemon zest on top in a nice, pretty fashion.
Serve straight away or keep it in the fridge for a few days in a sealed container.