Becky Excell’s Gluten-free Pistachio and Lemon Loaf Cake
Pistachio and lemon is a winning flavour combination; try it in this easy gluten-free loaf cake by Becky Excell. The bake is finished with a drizzle of zesty lemon icing and crushed pistachios sprinkled on top.
Introduction
Often I add some ground almonds to my cakes as it really helps with moisture. But as pistachios are having a bit of a moment, I thought I’d blitz them up and add them instead, to create something new and tasty – especially as they complement lemon so well. I also use olive oil instead of butter in this one, which works nicely in terms of both texture and flavour. I guarantee some of you will be switching to this as your go-to lemon cake.
Ingredients
| 75g (2½oz) | shelled pistachios |
| 175g (¾ cup plus 2 tbsp) | caster (superfine) sugar |
| 3 | large eggs |
| 140ml (½ cup plus 1 tbsp) | olive oil |
| Finely grated zest of 2 | lemons |
| 100g (¾ cup) | gluten-free self-raising (self-rising) flour |
| For the icing and to finish | |
|---|---|
| 100g (scant ¾ cup) | icing (confectioners’) sugar |
| 2–3 tsp | lemon juice |
| grated lemon zest | |
| Handful of | pistachios, crushed in a bowl with the end of a rolling pin |
Essential kit
A 900g (2lb) loaf tin.
Method
Preheat the oven to 160ºC fan/180ºC (350ºF) and line a 900g (2lb) loaf tin (pan) with non-stick baking parchment.
In a blender or food processor, blend the pistachios until finely ground, but not oily.
In a large bowl, either by hand or with an electric hand mixer on a low setting, beat together the sugar and eggs until light and airy. Don’t over mix! Then mix in the oil and lemon zest. Fold in the flour and the ground pistachios and pour into the prepared tin.
Bake in the oven for 55–60 minutes until golden and cooked through.
For the icing, add the icing sugar to a small bowl, with enough lemon juice for it to reach a smooth, slightly thick, yet still pourable consistency.
Once the cake has fully cooled, drizzle the icing all over the top, then sprinkle over a little lemon zest and some crushed pistachios.
This can be stored at room temperature for up to 4–5 days in an airtight container.
Reviews
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