A classic lemon drizzle is pretty hard to beat. Whatever the weather, season or mood, it hits the spot with its perfect balance of sweet and sharp.
Serves 6-8
Preparation time 25 minutes
Cooking time 45 minutes
INGREDIENTS
• 100g pistachios, plus extra to decorate
• 150g unsalted butter, at room temperature, plus extra for greasing
• 200g caster sugar
• 125g natural yogurt
• 3 large eggs
• 200g plain flour
• 2 tsp baking powder
• A pinch of Maldon Salt
• 2 lemons, zested and juiced, plus extra lemon zest to decorate
• 150g icing sugar
METHOD:
1. Preheat the oven to 180°C / fan 160°C / gas mark 4. Grease a 900g loaf tin with some butter and line with a strip of baking paper.
2. Place the pistachios into a food processor or blender and blitz until they resemble a fine crumb – like ground almonds.
3. In a large bowl, whisk together the butter and sugar until light and fluffy. Next add the blitzed pistachios, yogurt, eggs, flour, baking powder, pinch of Maldon salt and the lemon zest. Whisk together until smooth.
4. Use a rubber spatula to tip the cake mixture into the prepared loaf tin, then smooth over the top. Place on the middle shelf in the oven and bake for 45 minutes until risen and a metal skewer inserted into the middle comes out clean. Remove from the oven and allow to cool before lifting out of the tin. Place onto a wire rack to cool fully. Meanwhile, make the icing.
5. Put the icing sugar into a bowl. Add the lemon juice to a separate bowl, making sure to remove any pips. Add 1 tsp of lemon juice at a time to the icing sugar and mix after each addition until you have a smooth drizzle icing. Spoon the icing over the cooled cake and allow it to drip down the sides. Decorate with some extra chopped pistachios and some lemon zest.
For more sweet and savoury recipes using Maldon Salt, visit www.maldonsalt.com
