Pistachio Cake

Try this delicious cake recipe:

Preheat oven to 180 degrees.

Wash the lemons thoroughly with hot water, grate the peel and squeeze one lemon. Line the loaf pan with parchment paper and grease with butter.

Grind 120 grams of pistachios in a hand mixer as finely as possible. Cream 250 grams of sugar with 250 grams of butter, then add the eggs in order. Add half of the lemon zest and the scraped out pulp of the vanilla pod. Stir in the ground almonds and pistachios and the flour, pour the batter into the loaf pan and bake in the oven for 70 min. The cake is ready when no dough sticks when pierced with a kitchen knife. Cool cake in the pan, then lift it out of the pan preferably with the parchment paper.

For the glaze, briefly boil the juice of one lemon with the powdered sugar, stir in the remaining lemon zest and in about 30 grams of chopped pistachios. Pour the glaze over the cake and spread the remaining pistachios evenly on top.

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