Citrus and Pistachio Cake

This is a very rich and indulgent cake and not for the faint hearted.You will know why once you look at the ingredients.

200 grams butter
250 grams caster sugar
3 eggs
100 grams shelled pistachio nuts
100 grams ground almonds
Zest of 1 lemon
1 teaspoon rose water
100 grams self raising flour

Icing

100 grams unrefined icing sugar
Juice of 1/2 lemon
Edible flowers(optional)

Pre heat oven to 180c/gas mark 4 .Line the base of 23 cm cake tin with baking parchment.

In a bowl cream the butter and sugar together until white and fluffy.

Add the eggs one at a time stirring in between.I found that the trick to not curdle while adding eggs is to make sure butter and eggs are at room temperature and not just out of fridge.

I usually bash the pistachios in a zip seal bag.I find it easier and mess free rather than using pestle and mortar.

Then add them ,ground almonds,lemon zest and rose water to the creamed butter.I couldn't find my rose water bottle today I skipped it.

fold in the flour.Spoon the mixture into the cake tin and bake for 30-40 minutes.Remove when done and let it cool

In a bowl mix the icing sugar with the lemon juice and spread this over the cake when cool.