Elderflower and pistachio drizzle cake

The flavour of an English summer infused with delightful Middle Eastern nuttiness, this elderflower and pistachio cake is moist with a tangy crunch.

The flavour of an English summer infused with delightful Middle Eastern nuttiness, this elderflower and pistachio cake is moist with a tangy crunch.  

Elderflower and pistachio drizzle cake

Preparation time: 20 mins Baking time: 50 mins Serves 8 For the cake: 175g butter, softened 175g golden caster sugar 3 eggs 140g self raising flour 85g ground almonds 100g pistachios ½ tsp baking powder 100ml milk For the drizzle: 4 tbsp elderflower cordial 4 tbsp white or golden granulated sugar 1 Preheat the oven to 160˚C/140˚C fan /gas mark 3. Grease and line a 2lb/900g loaf tin with baking paper or use a loaf tin liner. 2 Use a pestle and mortar to crush the pistachios until you have a mixture of both powder and pieces. 3 Cream together the butter and sugar until light and fluffy. Beat in the eggs, flour, almonds, pistachios, baking powder and milk until thoroughly combined and smooth. Pour the batter into the prepared loaf tin and bake for 45-50 mins until golden, risen and a skewer inserted in the centre comes out clean. 4 As soon as the cake is out of the oven, leave in the tin and prick the top all over with a skewer. For the drizzle, mix together the cordial and sugar then pour over the top of the cake allowing it to run down the holes. Leave to cool in the tin before carefully lifting out to serve. TIP: * This cake develops in flavour and tastes even better the next day.

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