Lemon-Frosted Pistachio Cake

Name: Lemon-Frosted Pistachio Cake
Total time: 1 h 45 min
Yield: 12 servings
Ingredients: 8 ounces butter; 1 cup plus 1 tablespoon superfine sugar; 3 large eggs; 1 cup finely ground unsalted pistachios; 1 cup finely ground blanched almonds; Juice and finely grated zest of 1 orange; 1 teaspoon rosewater; 1/2 cup plus 1 tablespoon all-purpose flour; 1 cup confectioners' sugar; 2 tablespoons lemon juice; Crystallized rose petals and shelled pistachios, for garnish (optional)

Recipe from Nigel Slater

Adapted by Julie Powell

Lemon-Frosted Pistachio Cake — Craig Lee for The New York Times

Total Time: 1 hour 45 minutes
Rating: 4(951)
Comments: Read comments

This fantastically moist pistachio cake, adorned with the simplest icing of confectioners' sugar and lemon juice, is adapted from Nigel Slater, the prolific British cookbook author. It is elegant and slightly exotic, rich with ground pistachios and almonds, orange zest and rose water. And it's delightfully simple to throw together: once you've ground the nuts, you'll have it in the oven minutes. —Julie Powell

Featured in: The Way We Eat; The British Invasion

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Ingredients

Yield:12 servings

For the Cake

8ounces butter
1cup plus 1 tablespoon superfine sugar
3large eggs
1cup finely ground unsalted pistachios
1cup finely ground blanched almonds
Juice and finely grated zest of 1 orange
1teaspoon rosewater
½cup plus 1 tablespoon all-purpose flour

For the Icing

1cup confectioners' sugar
2tablespoons lemon juice
Crystallized rose petals and shelled pistachios, for garnish (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 350 degrees. Line the bottom of an 8-inch nonstick cake pan with parchment paper.
Step 2
In a mixer fitted with a paddle, cream together the butter and superfine sugar until light and fluffy. Add the eggs one at a time, then add the ground pistachios and almonds. Add the orange juice, orange zest and rosewater, and mix well. Using a rubber spatula, fold in the flour; do not overmix.
Step 3
Scoop the mixture into the cake pan, and bake until the top is firm and a light golden brown, about 40 minutes. Lightly cover the top of the cake with foil and continue baking until a toothpick inserted into the center comes out dry, about 10 minutes. Allow the cake to cool in the pan for several minutes, then remove and cool on a rack.
Step 4
When the cake is cool, make the icing: mix the confectioners' sugar and lemon juice together in a small bowl, and pour over the cake. If desired, decorate with crystallized rose petals and pistachios. Allow the icing to set for 30 minutes before serving.

Ratings

4 out of 5

951 user ratings

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Comments

bg6 years ago

Please, please provide weight measures. Do that many people really cook by volume these days? Save yourself the trouble of converting to volume, NYTimes Cooking, & save us all the guesswork & hassle of looking up conversion tables for the weight of pistachios. 1C + 1T? Love you, but the volume measures in SO many recipes on this otherwise wonderful site are mind boggling. Of course I still slog my way through when I really want to try one out, but it's frustrating. Thank you!

Cas7 years ago

I made this cake with a few changes and the result was delicious! Based on previous reviews I used half salted pistachios, and half unsalted pistachios; only half of the amount of orange juice, and I added ground cardamom. I could distinguish each of the flavors, yet the taste was subtle and delicate. I baked a test cake, which was fine without the icing, but decided to add it to the cake I served my guests. Either way, it was great!

mary7 years ago

One cup almonds/pistachios: is that one cup *ground*, or one cup before they are ground? Thank you.

Jacqui2 months ago

This is my favorite cake. I make it for myself every year on my birthday.

Chefany8 months ago

I have made cakes for a living for 50 years now! This cake is wonderful as is. However, i agree with some of the changes. 6 oz. Of butter is fine, double the rosewater, and use a little in the glaze if you like it. Salt isn't necessary but would bring up the flavor so I agree with using salted nuts. That ought to do it! Also, it does take longer to bake. About an hour total time. This cake is rich and delicious. Serve small portions.

Paul1 year ago

Does anyone else sub oil for butter in cakes?

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