Marmalade and Pistachio Drizzle Cake.

Marmalade and Pistachio Drizzle Cake.

This cake is absolutely amazing, moist, light and delicious.

Equipment:

23cm springform cake tin.

Preparation:

-50g shelled pistachios, 

Put in the food processor and process as finely as you can get it. Leave aside.

-2 lemons, juiced, leave aside until needed.

In a small saucepan, put in

-100g marmalade, with

-1/2 of the lemon juice,

Cook on low heat until the marmalade is warmed through and pourable. Leave aside.

 Oven 180c fan forced.

Use an electric mixer to beat,

-175g self raising flour,

-175g caster sugar,

-175g butter, at room temperature,

-1 tsp vanilla bean paste,

-3 eggs,

-ground pistachios,

-1tsp baking powder.

Beat the above ingredients until thoroughly combined.

Spoon into the prepared tin. Spread evenly.Top with

-marmalade mixture.

Bake 35-40 minutes, skewer should come out clean.

                   Lemon and Pistachio Drizzle.

While the cake is cooking..

Chop

-50g shelled  pistachios into rough chunks. Leave aside.

In a small pan put in,

-reserved lemon juice,

-50g sugar.

When the cake is cooked, leave to cool in tin for 5 minutes. 

Make your drizzle.

Put the saucepan on low heat until the sugar has melted, add

-pistachios. Leave aside.

Carefully take the cake out of the tin and put it on a cooling rack (place a piece of foil to catch the drips). Spoon on 

-lemon and pistachio drizzle. Leave to cool completely.

Once cooled, drizzle over some icing sugar mixed with water (only if you want to)