An elegant almond and pistachio cake infused with rosemary butter, lemon and vanilla, finished with a sharp lemon icing and crushed pistachios. Makes one cake.
👩🍳 Method
1
Preheat oven to 180°C. Melt the butter in a pan with the rosemary sprigs. Leave to infuse while you prepare the rest.
2
Beat the eggs, golden caster sugar, vanilla extract, lemon extract and Greek yoghurt together in a bowl.
3
Stir in the lemon zest.
4
Add the ground almonds and ground pistachios into the egg and sugar mixture and mix well.
5
Remove the rosemary from the butter, then pour the infused butter into the batter and stir to combine.
6
Transfer into a greased and lined baking tin. Bake at 180°C for about 45 minutes until set and golden.
7
Make the icing: mix the icing sugar and lemon juice together until smooth. Pour over the cooled cake.
