1 tbs butter

300g flour

1.5 tsp baking powder

3 eggs

150g Caster Sugar

tsp vanilla extract

juice and zest 2 lemons

150g milk

150g crushed pistachios


350g icing sugar

175g butter

1-2 tbs whipping cream

1 tsp vanilla bean paste

Pistachios and candied zest to garnish


1. In an electric mixer beat the eggs and sugar for 5 full minutes

2. Add vanilla and lemon

3. Heat milk and butter to scalding point. Remove from pan and whilst mixer is still going, gently pour in the milk mix

4. Turn off mixer and quickly fold in the dry ingredients until just combined

5. Spoon into a greased, lined 9” tin. Cook at 180 for 50-55 minutes. Cool completely

6. Frosting – beat the sugar and butter for 5mins

7. Add vanilla, cream, beat well

8. Spoon into piping bag, from outside in pipe circles, then smooth the middle leaving a piped edge

9. Top with garnish