I feel like adding “New York Times” to the title of this blog post makes it seem so much more important, like it’s a recipe worth paying attention to! There’s just something about the words new, York and times that alone don’t account for much, but when strung together carry a certain weight, a certain authority. And though I’m sure the Times isn’t as well-regarded for it’s baking authority as it is for, say, it’s political authority, I still think it adds a little something. Don’t you?
And so it should! This cake deserves the respect given it by even being published in the Times! It’s a masterpiece, a slice of genius (if you will)! I mean, there are plenty of good cake recipes in the world, but there are also so many mediocre ones, that finding a really decent recipe is like finding a tangible little bit of satisfaction. So go on! Why would you deny yourself that ounce of satisfaction, of finding a great cake recipe?
New York Times Pistachio & Lemon Cake
Adapted from here
Serves 8-12 | Allow 2 hours
225g butter, softened
1 cup caster sugar
juice and zest of one lemon
1 cup almond meal
1 cup pistachio meal
½ cup chopped pistachios – optional
1 cup plain flour
- Preheat oven to 180ºC and line the base of a 20-22cm springform tin. Set aside.
- Beat butter and sugar in an electric mixer until pale and fluffy.
- Add the eggs one at a time, then add the ground almonds, pistachios, lemon juice and zest, and mix well on a low speed until just combined.
- Remove bowl from mixer and gently fold in the flour until just combined.
- Scoop the mixture into the cake tin, and bake for about 40 minutes, or until the top is firm and a light golden brown.
- Cover the top of the cake with foil to prevent it from browning too much and continue baking for about 10 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cake from oven and allow to cool before removing the cake.
- Make the icing: mix the icing sugar and lemon juice together in a small bowl, and pour over the cake. Top with chopped pistachios, rose petals or whatever else you fancy. Don’t pour icing on the cake until the cake has completely cooled.
- If you can’t find pistachio meal/ground pistachios, then buy some unsalted, shelled pistachios and grind them in a food processor until fine like the almond meal.