Edd Kimber's olive oil, pistachio and lemon cake - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Edd Kimber’ s olive oil pistachio and lemon cake By You Magazine - October 10, 2021 This simple pistachio cake is made in a food processor, so it takes just minutes to prepare. Edd Kimber SERVES 12-15 200ml olive oil, plus extra for greasing 140g shelled pistachios, plus a few extra for decoration 65g ground almonds 65g gluten-free plain flour 1 tsp baking powder 1 tsp fine sea salt 200g caster sugar 4 large eggs Zest of 1 lemon FOR THE GLAZE 200g icing sugar 2-3 tbsp lemon juice Pinch of fine sea salt Preheat the oven to 180C/160C fan/gas 4. Lightly grease your 23cm x 33cm baking tin and line with parchment paper that overhangs the long sides, securing it with metal clips. Place the pistachios in the bowl of a food processor fitted with the blade attachment and pulse until they are finely ground. Tip into a large bowl along with the ground almonds, flour, baking powder and salt. Mix together. Put the sugar, eggs and lemon zest in the processor bowl and process for about 1 minute. With the machine still running, slowly pour in the oil. Once combined, add the mixed dry ingredients and process for a second or two until evenly incorporated. Pour the batter into the prepared tin and spread evenly. Bake for 35-40 minutes, or until lightly browned and the cake is set in the middle. Set aside to cool completely before using the parchment paper to lift it out. For the glaze, mix the icing sugar, lemon juice and salt in a bowl until you have a thick but pourable paste. Pour it over the cake, allowing it to drip down the sides. Sprinkle with a few extra chopped pistachios to decorate. If stored in a sealed container, the cake should keep for three to four days. Now buy Edd’ s book One Tin Bakes Easy by Edd Kimber will be published by Kyle Books on 14 October, price £17.99. To preorder a copy for £15.29 until 24 October, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved