Adapted from the New York Times Magazine article titled "The Way We Eat" March 5, 2006
Lemon-Frosted Pistachio Cake
For the cake:
For the icing:
1) Preheat oven to 350 degrees. Line the bottom of an 8-inch nonstick cake pan with parchment paper.
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.
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.
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.
Serves 12. Adapted from "The Kitchen Diaries," by Nigel Slater.
Cooks notes: Instead of using the rosewater I used one teaspoon of vanilla extract (the rosewater reminds me of the perfume worn by old ladies in church) I also replaced this icing with a seven minute boiled lemon icing based on a Fanny Farmer recipe. The cake improved with age and could be made one day ahead of time. If making a day ahead I would wait to ice and decorate before serving. Fresh pansies from our garden were used in place of the crystalized rose petals. If you are really energetic I believe pansies can also be crystalized. We did not eat the fresh pansies. Keep your eye on the baking cake! My cake was well done in 35 minutes, his recipe bakes for a total of 50 minutes.
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