< Kitchen
< Afternoon Tea

Pistachio Heaven
Yummy Apricot Shortbread
Love Heart Biscuits
Godmother's Special Choc Chip Cookies - The Best!
Blackberry and Apple Slices
Handy Biscuits
Red and White Party Cake
Almond and Coffee Espresso Cake
The Best Chocolate Cake
Lemon Drizzle Cake
Two-Cheese Scones With Tomato Salsa
Raspberry & Apple Palmiers
Hedgehog Cake
Amber’s Chocolate Chip Cookies
Cherry Shortbread Mice
Speculaas Biscuits
Giant Teacake
Invasion of the Bug-eyed Spiders
Austrian Apple Cake
Plum Squares
Orange and Walnut Loaf
Pumpkin and Orange Muffins
Chocolate Workies
Blackberry Polenta Cake
Basic Four-Egg Sponge
Basic Muffins
Biscuit Feet
Dainty Toasties
Hot Cross Buns
Buttermilk Cake
Maypole Cake
Using Up Excess Easter Eggs

Pistachio Heaven

Jane: Is this the most delicious cake ever? The grown-ups all think so and, surprisingly given the general nuttiness and lack of gooey icing, the children are pretty keen too. This is a good rich winter treat, which can even be substituted for pud with a dollop of cream on top. When I’m feeling lazy I forget about the vanilla pod and the cake is just as tasty…

For the cake:
270 g unsalted butter
1 lemon
1 vanilla pod (optional)
100 g blanched almonds
120 g pistachios
250 g caster sugar
4 large eggs
40 g plain 00 flour

For the topping:
1 lemon
50 g caster sugar
60 g pistachios

Heat the oven to 150 degrees C/Gas Mark 2. Line a loaf tin 22 x 12 x 6 cm deep with greaseproof paper, and grease well with 20g of the butter.
Soften the remaining (250 g) butter. Zest the lemon. Split the vanilla pod (if using) and scrape out the seeds. Grind the almonds and pistachios together (I use the hand blender with which I mush up baby food).
Beat the butter and sugar together until fluffy. Beat in the eggs one at a time. Add the lemon zest, vanilla seeds (if using), then fold in the nuts and flour. Spoon into the prepared tin and bake for about an hour (start checking after 45 minutes). Push a skewer into the cake and if it comes out clean, it’s ready. Leave to cool in the tin, then turn out.

For the topping:
Zest and juice the lemon, put both into a pan with the sugar, and boil until thick (a few minutes). Halve the pistachios and stir into the sugar sauce, then pour the topping over the cake.

This is taken from River Café Cook Book Easy by Ruth Rogers and Rose Gray (though I got it from a Guardian supplement of the same name, in 2003!).