passover week 2025 - passover raspberry frangipane tart

passover week 2025 - passover raspberry frangipane tart

9 Apr 2025

At Passover I like to challenge myself by making a dessert which involves pastry. The most successful pastry recipe I've used is adapted from an Aran Goyoaga gluten free pastry recipe but unfortunately the link to the pastry recipe is broken. 

I use a combination of superfine matzo meal, almond meal and potato or tapioca starch. This year the superfine matzo meal was very dark and a little more grainy than usual. The pastry came together easily, rolled out quite well but when baked it was very fragile and crumbly and I was quite sure I had a disaster on my hand. Once the tart had cooled, I put it in the fridge and left it in there for a few hours after which time the crust had firmed up and I was able to unmould the tart shell and cut neat slices of the tart. The pastry was quite crunchy and whilst not unpleasant, it's not how it normally bakes. I blame the superfine matzo meal.

Initially I was going to make an apple galette but at the last minute decided to make a frangipane tart instead. The brown butter frangipane filling is adapted from a Natalie Paull recipe and you can top the tart with almost any fruit you like. Pears, figs, plums, oven roasted rhubarb, apricots and other berries would all work. Natalie recommends using frozen berries when making the tart as fresh berries won't hold up to the long cooking time. 

Here's the recipe for you which makes an 11 x 35cm oblong tart or a 2cm deep 16cm round tart. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Passover raspberry frangipane tart
Pastry 
125g superfine matzo meal
25g almond meal
2 tbs tapioca or potato starch
1 tbs caster sugar
pinch sea salt
110g unsalted butter, cut into 1cm pieces
1 egg 
4 tablespoons iced water

Frangipane 
120g unsalted butter, squidgy soft
100g caster sugar
1 tsp finely grated orange rind
1 room temperature egg 
110g almond meal
pinch fine sea salt 
1 tbs orange juice
1 tsp vanilla extract or the seeds of 1/2 a vanilla bean
½ cup raspberry jam

For the topping
100g frozen raspberries
50 g flaked almonds
15 g unsalted butter
20 g raw sugar

Pastry
Combine the first 5 ingredients in the food processor and pulse to aerate. Add the diced butter and pulse ten times until butter is the size of peas. Whisk together the egg and 2 tablespoons of ice water. Add it to the dough and pulse until it comes together. Add more ice water if needed. Knead the dough a couple of times and wrap it in plastic wrap forming a flat disc and refrigerate for 1 hour.

Place the pastry on a floured surface then cover the pastry with baking paper and roll to 5mm thick. Carefully line either a 2cm-deep x 16cm-diameter tart ring or an 11 x 35cm oblong tin with the pastry. The pastry will break apart easily, but just press it with your fingers to bring it together. Trim and refrigerate the pastry for 60 minutes.

Frangipane
Start the frangipane by cooking half (60g) of the butter in a small saucepan over medium heat until it turns a foamy tan brown. Scrape it into the bowl of an electric stand mixer to cool for 15 minutes. 

Add the remaining butter, sugar and orange rind with the browned butter to the bowl of the electric stand mixer. With the paddle attachment, beat the ingredients on medium for about 8 minutes until the mix is pale and fluffy. Scrape the bowl down with a stiff plastic spatula twice during this. Add the egg in two additions, allowing the creamed base to re-fluff up between additions. If the creamed mixture separates from the temperature difference of too fast egg addition, just keep going, it will be dense but still delicious.

Weigh the almond meal and salt and set aside. Stop the mixer and scrape the mix off the paddle attachment. We are working by hand and using a stiff plastic spatula now. Add the orange juice and the vanilla and mix well. Tip in the almond meal and salt and stir thoroughly. 

To assemble
Spoon the jam into the base of the tart. Dollop the frangipane over the jam and level the frangipane with an offset spatula. Chill the filled shell, uncovered, for an hour (or covered overnight) before topping. 

To bake
Preheat the oven to 190°C, conventional and place a heavy baking tray on the middle shelf. 

Remove the tart from the fridge and place the still frozen raspberries over the top of the filling then pinch small fingerfuls of the flaked almonds and push them into the frangipane around and alongside the berries. Melt the butter and drizzle over the top of the tart with a spoon or pastry brush, then sprinkle the raw sugar over the top.

Place the tart onto the preheated tray in the oven and immediately lower the temperature to 170°C conventional. Bake for 50-60 minutes or until the top and sides of the crust look deeply golden tanned. Place on a rack and cool completely. The crust will be very tender and will disintegrate if you try unmoulding the tart. When cool, place the tart in the fridge for a few hours or overnight until the crust is firm.

If you like, you can serve the tart topped with a few fresh berries and a dusting of icing sugar.

The tart was devoured by neighbours with nary a comment about the pastry so it all worked out in the end. Phew. 

See you all again tomorrow with another bake for Passover Week 2025.

Bye for now,

Jillian

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chocolate hazelnut cake

chocolate hazelnut cake

19 Jun 2023

My Dad's favourite cake is Aran Goyoaga's lemon pound cake and I make one for him every time I visit. He also quite likes chocolate cake so I thought I'd make him a chocolate pound cake for a change. Whilst doing a little sleuthing, I unearthed a chocolate cake recipe from Aran that was published in her first book, Small Plates and Sweet Treats.

The cake is made with hazelnut meal and buckwheat flour so it's naturally gluten free. It's meant to be served unadorned but I couldn't help myself and topped it with a glossy chocolate ganache.

Here's the recipe for you, adapted from here, which makes a 17cm cake. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C. 

Chocolate and hazelnut cake by Aran Goyoaga - makes a 17cm cake

Ingredients
30g hazelnuts
125g 70% dark chocolate, finely chopped 
90ml/85g oil or unsalted butter, chopped
1/4 tsp espresso powder
3 eggs, separated
50g brown sugar
60 mls (1/4 cup) plain full fat yoghurt
1 tsp vanilla extract
55g hazelnut meal
25g buckwheat flour
pinch salt
40g caster sugar

Chocolate ganache
50 mls cream
¼ tsp espresso powder
pinch salt
50g dark chocolate, finely chopped

Method
Grease and line the base of an 17cm cake tin with baking paper then dust with cocoa powder. Set to one side.

Pre-heat the oven to 180°C, conventional. Place hazelnuts on a baking sheet and roast for 5 to 7 minutes, until fragrant. Using a dry kitchen towel, rub the hazelnuts together to remove their skins. Cool then set to one side.

In a medium bowl, combine chocolate and oil or chopped butter with the espresso powder. Place the bowl over a pot filled part way with simmering water and melt the contents over the water bath. Let it cool slightly.

In a large bowl whisk together egg yolks and the brown sugar. Add the yoghurt, vanilla, the chocolate mixture, hazelnut meal, buckwheat flour and salt. Whisk to combine.

In a separate bowl whip the egg whites until they form semi stiff peaks. Sprinkle with the caster sugar while continuously whipping. Whip to stiff peaks. Fold one third of the egg whites into the yolk chocolate base to lighten it. Gently fold in the remaining egg whites.

Pour the batter into the pan and bake for 30 to 40 minutes or until the centre is set and a toothpick comes out clean. Be careful not to over bake it as the chocolate will burn. Allow to cool slightly before inverting onto a cooling rack. Serve as is or if you like, you can ice the cake with a chocolate ganache and decorate the top with the toasted nuts.

Ganache

Heat the cream in a small saucepan until close to boiling point. Add the espresso powder and salt and stir to dissolve. Add the chopped chocolate and leave for 5 minutes to allow the chocolate to melt. Gently stir the mixture until the mixture is smooth and slightly thickened. Leave to cool until a spreading consistency then top the cake with the ganache. Sprinkle the top with whole or coarsely chopped toasted hazelnuts.

I made the cake for a work morning tea and it was well received. The cake is nothing like a pound cake though. It's quite dense, more like a brownie than a cake, which isn't necessarily a bad thing and the chocolate ganache topping is fire! Meanwhile I've been working on the chocolate pound cake recipe. The first cake I made was pretty good but I'd to make a few tweaks before sharing the recipe with you.

See you all again next week with some more baking from my kitchen.

Bye for now,

Jillian

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passover week 2023 - passover fig and berry crostata

passover week 2023 - passover fig and berry crostata

30 Mar 2023

This fig and berry crostata was to have been a caramelised apple galette but when I passed by the fruit shop and saw figs, I rapidly changed my mind. Earlier in the week I'd seen a photo of a fig and raspberry crostata on Gourmet Traveller and the crostata looked so pretty I wanted to see if I could make a Passover version.

I turned to my faithful Passover shortcrust pastry recipe, which was adapted from an Aran Goyoaga recipe, and managed to roll it out without too many dramas. I made a few small changes to the frangipane recipe to make it Passover friendly, then topped it with the sliced figs and some caster sugar. Just before I put the crostata in the oven, I realised the frangipane filling was still in the fridge unused, so I hastily dolloped some of the filling around the sliced figs. Disaster averted.

If you'd like to make this Passover fig and berry recipe, here's the recipe for you which makes a 23cm tart. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Passover fig and berry crostata 

Pastry 
1 scant cup (125g) superfine matzo meal
¼ cup (25g) almond meal
2 tbs tapioca or potato starch
1 tbs caster sugar
pinch sea salt
110g unsalted butter, cut into 1 cm pieces.
1 egg yolk
2-4 tablespoons iced water

Frangipane
50g unsalted butter
50g caster sugar
50g almond meal
1 tsp tapioca or potato starch
pinch sea salt 
1 egg lightly whisked.
20 ml orange juice

Filling
8 figs, sliced
120 gm raspberries or blackberries (about 1 punnet), plus extra to serve
1-2 tbs caster sugar

To finish
1 egg white
1 tbs vanilla sugar

To serve
Double cream or vanilla ice cream 

Pastry
Combine the first 5 ingredients in the food processor and pulse to aerate. Add the diced butter and pulse ten times until butter is the size of peas. Whisk together the egg yolk and 2 tablespoons of ice water. Add it to the dough and pulse until it comes together. Add more ice water if needed. Knead the dough a couple of times and wrap it in plastic wrap forming a flat disc. Refrigerate for 1 hour.

Frangipane
Preheat oven to 190°C, conventional. Wipe out the bowl of the food processor, then process the butter until pale and fluffy. Combine the sugar, almond meal, potato starch and salt in a separate bowl. Add to the butter and mix until completely combined. Add the egg, mixing well to combine, then slowly add in the orange juice to form a soft paste.

Roll the dough on a sheet of baking paper to about 26cm in diameter (or about 5mm thick). Transfer the dough to a baking tray. Spread the frangipane over the prepared pastry, leaving a 3cm border. Lay the figs on top, cut-side up, sprinkle with 1-2 tbs of caster sugar, then fold in paper as support, pleating as you go. It’s ok if the dough cracks a bit – simply pinch it back together. Brush the pastry border with the beaten egg white then scatter the pastry border with the vanilla sugar. 

Place the tray on the centre rack of the oven and bake until the pastry is a light golden brown (25-30 minutes). Reduce oven to 170°C conventional, then scatter the figs with the berries and bake until golden brown, a further 20 minutes. Take the tray from the oven and transfer the crostata to a cooling rack. 

The crust is very tender when warm, so let it cool and settle before serving. Serve with extra berries and a dollop of cream or ice cream.

This is a very tasty treat, at it's best the day of baking and simply delicious topped with a dollop of cream.

See you all again tomorrow with the last bake for Passover week 2023.

Bye for now,

Jillian

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passover week 2023 - brown sugar meringue roulade with caramelised apples

passover week 2023 - brown sugar meringue roulade with caramelised apples

26 Mar 2023

When I saw this YouTube video of Yotam Ottolenghi making a brown sugar meringue roulade with burnt honey apples, I knew I needed to make a version for Passover. With a few small adjustments, I was able to make the recipe Passover friendly and instead of the burnt honey apple filling, I decided to adapt the caramelised apple filling from this Aran Goyoaga galette recipe.

You never quite know how things are going to work out when you combine 2 different recipes, but the roulade received rave reviews from my neighbours and workmates. Making the roulade is a little bit time consuming but you can prepare the apples and the cream ahead of time. Just remember once rolled, the roulade needs an hour in the fridge to firm up before serving.

Here's the recipe for you which makes a 30cm roulade. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Passover brown sugar meringue roulade with caramelised apples - serves 6

Apples

3-4 firm and juicy green apples (750g)
½ cup (110 g) caster sugar 

30g unsalted butter
1½ tbsp lemon juice
2 cinnamon sticks 
1 vanilla pod, halved lengthways, seeds scraped out and reserved with the pod
2 star anise (I'm unsure if star anise is kosher for Passover so they can be left out)

Roulade
165g egg whites (from about 5 eggs)
65g light soft brown sugar
165g caster sugar
2 tsp vanilla extract
1 tsp ground cinnamon
1 ½ tsp lemon juice
1 ½ tsp potato starch

Cream
375ml cold cream
15g caster sugar
1 tsp vanilla extract

Apples
Preheat the oven to 200°C, conventional. Peel, core and cut the apples into 6 pieces. Heat a large ovenproof pan over medium-high heat. Sprinkle the sugar evenly around the pan and cook until it turns a deep caramel colour. If the sugar is not melting evenly, stir it with a wooden spoon to incorporate any coarse areas into the melting ones. 

Once the sugar has turned into caramel, carefully stir in the butter, juice, cinnamon sticks, vanilla pod and star anise (if using) with a wooden spoon. The hot sugar may bubble up, so stand away from the pan if necessary. You may need to add a splash of boiling water to help dissolve the caramel. Remove 2 tbs of the apple caramel and set aside for later. Add the apples and reduce the heat to low. Swirl the pan so the apples are evenly distributed and in a single layer. Place the uncovered pan in the oven and cook for 20 minutes stirring the apples every now and then. Cover the pan and cook for another 10-20 minutes more or until the apples are tender but not mushy. Set aside to cool. Fish out the vanilla pod, the cinnamon stick and the star anise and set aside.

Roulade
Preheat the oven to 220°C, conventional. Line a 20 x 30cm baking tray with baking paper.

Put the egg whites into the bowl of a stand mixer with the whisk attachment in place and beat on medium-high speed for 1 minute, until soft peaks form. Combine both sugars in a bowl and gradually add this to the mixer, a tablespoon at a time, whisking continuously on high speed for 5 minutes, until the mixture is a thick glossy meringue. Reduce the speed to low and add the vanilla, cinnamon, lemon juice and potato starch. Turn the speed to medium and whisk for a minute, to fully combine.

Spoon the meringue on to the prepared tray and use a spatula to spread it out. Transfer to the oven, place on the centre rack and immediately turn the heat down to 200°C conventional. Bake for 30–32 minutes, until the meringue is crusty on top and lightly brown. Set aside to deflate and cool completely.

Meanwhile, prepare the cream by putting the whipping cream, sugar and vanilla into the cleaned bowl of the stand mixer with the whisk attachment in place. Beat on medium speed for until soft peaks form. 

Place a clean tea towel on top of the cooled meringue and quickly invert the whole thing on to a work surface. Lift the tin off and peel away the lining. Spread three-quarters of the cream evenly all over the meringue. Top evenly with the apples. Starting with the longest side closest to you and using the tea towel to assist you, roll the meringue up and over, so that the edges come together to form a log. Gently pull away the tea towel as you roll, then slide the meringue on to a long tray or platter, seam side down. Use a serrated knife to trim off 2cm from the sides to create neat edges if you like. Refrigerate to firm up, at least 30 minutes (and up to 3 hours if you’re getting ahead). 

To serve, spoon the remaining cream down the length of the roulade then top with the vanilla pods, the cinnamon sticks and the star anise. Just before serving drizzle over the reserved apple caramel.

This is definitely a showstopper dessert, that's for sure, and a fitting way to end Passover week 2023.

See you all again next week wirh some more baking from my kitchen.

Bye for now,

Jillian

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crystallised lemon bundt cake

crystallised lemon bundt cake

20 Feb 2023

I saw Claire Saffitz make a crystallised Meyer lemon bundt cake on her YouTube channel a few weeks ago. I decided to make a version using regular lemons because a bit like key limes, I've never seen Meyer lemons for sale in my fruit shop. In the end, although I made a crystallised lemon bundt cake, I didn't end up using Claire's recipe. Here's what happened.

The cake component didn't look terribly different from my go to lemon cake, so at the last minute I used Aran Goyoaga's lemon yoghurt and olive oil cake recipe for the base, because well, it's just perfect. I've made the cake at least 5 times now and it's never failed me. I also read a few comments complaining that the sugar crystals in Claire's recipe dissolved in the glaze, so instead I used a crunchy lemon glaze from a David Lebovitz recipe.

So, here's the recipe for my crystallised lemon bundt cake, inspired by a Claire Saffitz recipe. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Crystallised lemon bundt cake – adapted from an Aran Goyaga recipe
Cake
100g (⅔ cup) plain flour

2 tsp baking powder
pinch table salt
65g (⅔ cup) almond meal, any lumps broken up
135g caster sugar
2 tsp finely grated lemon zest
2 eggs
100mls (80g) extra-virgin olive oil, plus more for greasing
2 tsp vanilla extract
125mls (½ cup) whole-milk yoghurt

Glaze - adapted from a David Lebovitz recipe
40 ml freshly squeezed lemon juice
30g granulated or raw sugar
75g (½) cup icing sugar
1 tsp olive oil

Method
Preheat the oven to 180°C, conventional. Grease and flour a 5 cup bundt tin and place in the fridge until needed.

Sift the flour, the baking powder and salt into a small bowl. Stir through the almond meal and set to one side. In a large bowl, rub together the sugar and lemon zest until fragrant. Add the eggs to the bowl and stir to combine. Drizzle in the oil and the vanilla extract and mix until incorporated. Add the flour in batches alternating with the yoghurt and stir until a smooth batter has formed.

Pour the batter into the prepared bundt tin and bake for 40 to 45 minutes or until a cake tester comes out clean. Set aside to cool for 15 minutes. While the cake is cooling, make the glaze by whisking together the lemon juice, the granulated sugar, icing sugar and olive oil. Add more lemon juice if needed to make a pouring consistency.

Unmould the cake onto a wire rack set over a foil lined tray. Brush with the glaze; you can also brush on any glaze that drops into the pan beneath the cake. Let the cake cool completely before serving.

I used my favourite bundt tin because, touch wood, the cake always unmoulds perfectly.

I cut into the cake while it was still a little warm and despite that, the crumb was still perfect. 

I'm taking this cake into work for a farewell morning tea, so it hasn't been shared yet, but I have a feeling it will be an absolute winner. I'll let you know next week.

See you all again next week with some more baking from my kitchen.

Bye for now,

Jillian

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xmas 2022 - gluten free Roasted Almond and Chocolate Chunk Cookies

xmas 2022 - gluten free Roasted Almond and Chocolate Chunk Cookies

22 Dec 2022

Today's Christmas cookie box recipe is for these salt flecked gluten free roasted almond and chocolate chunk cookies, slightly adapted from an Aran Goyoaga recipe. If you've not read or heard about Aran, she is the queen of gluten free baking.

The cookies use buckwheat flour and almond meal instead of regular flour. The cookies can be made directly after mixing but I prefer to refrigerate my cookie dough overnight before baking.

Here’s the recipe for you which makes 15 cookies, adapted from an Aran Goyaga recipe. For all my recipes I use a 250 ml cup, a 20 ml tablespoon, unsalted butter and 60 g eggs. My oven is a conventional oven so if you have a fan-forced oven you may need to reduce the temperature by 20°C. 

Roasted Almond and Chocolate Chunk Cookies – makes 15 cookies 

Ingredients

Scant ½ cup (120g) almond butter

55g unsalted butter or dairy-free butter, room temperature

Scant ½ cup (100g) caster sugar 

¼ cup (55g) light brown sugar 

2 tsp vanilla extract 

1 large egg 

¾ cup (105g) light buckwheat flour 

1½ tbs (12g) almond meal 

½ tsp sea salt flakes 

½ tsp bicarb soda 

90g 70% dark chocolate, coarsely chopped, divided 

90g roasted and salted almonds, coarsely chopped, divided

Flaky sea salt (optional) 

Method

In the bowl of a stand mixer fitted with a paddle attachment, combine the almond butter, butter, caster sugar and brown sugar. Beat on medium speed until creamy and light, about 3 minutes. Add the vanilla extract and the egg then beat until combined. 

In a small bowl, stir together both flours, the salt and bicarb soda. Add to the mixer and beat until it nearly comes together. Add about three quarters of the chopped almonds and chocolate and continue beating until combined. The dough will be sticky and spread a bit. The cookies can be baked right after mixing however I wrapped the dough in plastic wrap then refrigerated the dough overnight. 

The following day preheat oven to 190°C, conventional. Line two baking trays with baking paper. Portion out 40g of dough per cookie (about 1½ tbs of mixture). You should be able to make 15 cookies. Place 6 cookies onto a tray, as the cookies will spread. Dot the tops of the cookies with some of the remaining chopped almonds and chocolate chunks. Sprinkle a small pinch of sea salt on top.

Bake the cookies until the edges are golden brown but the centre still appears soft, 9 to 12 minutes. The tops will puff up slightly. I like to bake one tray of cookies at a time and I rotate the tray mid bake to ensure even browning. Cool the cookies on the baking tray until you can lift them without falling apart, at least 10 minutes. Repeat with the second tray then bake the remaining 3 cookies on the now cool first baking tray. Store the cookies in an airtight container for up to 5 days. 

I found the flavour of the buckwheat flour a little intense and next time I'd swap some of it for GF plain flour. Otherwise the cookies were easy to make, baked up well and were very tasty and best of all, my friends loved them.

See you all again tomorrow with my last Christmas cookie recipe.

Bye for now,

Jillian

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one bowl apricot and olive oil cake

one bowl apricot and olive oil cake

23 Oct 2022

My love for baking remains undimmed but this year life has been getting in the way. As I've been time poor, elaborate bakes have gone out the window and instead I've been making lots of simple cakes. I am looking to fancy things up a notch for Xmas 2022 though, so expect piles of meringue and lashings of mascarpone and cream!

Nothing could be more simple than a one bowl cake and I turned to Aran Goyoaga for today's cake. It's a simple little number that I glammed up with the addition of lemon syrup which was drizzled over the just baked cake. It's a way of adding extra flavour and ensuring the cake stays moist.

I've been in Brisbane for the past few weeks semi-coping with Dad's unpredictable oven which seems to cook everything at 200°C irrespective of the dial, so the cake was ready in only 45 minutes rather than suggested hour.

Here's the recipe for you, inspired by this recipe from Aran, which makes a 17cm cake. For all my recipes I use a 250 ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

One bowl apricot and olive oil cake

Ingredients 
75g (⅓ cup) caster sugar
2 tsp grated lemon rind
⅔ cup (100g) plain flour
⅓ cup (35g) almond meal
¾ tsp baking powder
¼ tsp bicarb soda
Pinch salt
¼ cup (60mls) olive oil
¼ cup (60mls) milk
1 egg
1½ tsp vanilla
5 apricots, halved

Syrup
1 tbs caster sugar
2 tsp water
40 mls lemon juice

 
To serve
1 tbs chopped pistachios
Icing sugar

Method
Preheat the oven to 180°C, conventional. Grease, flour and line the base of a 17cm cake tin with baking paper.

 

In a large bowl, mix the sugar and zest together. Work the zest into the sugar rubbing between fingers. Whisk in the flour, almond meal, baking powder, bicarb soda and salt. Whisk in the olive oil, milk, egg and vanilla. 

Pour the batter into the prepared cake pan. Top the batter with the apricot halves, cut side up, overlapping them slightly. Bake the cake for 45-50 minutes, or until golden brown and a toothpick inserted in the centre comes out clean. 

Right towards the end of the cake’s cooking time, combine the sugar and water in a small saucepan and bring to a simmer, cooking until the sugar has dissolved then stir through the lemon juice. 

Remove the cake from the oven and place on a cooling rack. Spoon the lemon and sugar mixture over the warm cake then let the cake cool in the pan for 10 - 15 minutes or until cool enough to handle. Turn the cake out; remove the baking paper from the base of the cake then invert the cake onto the cooling rack and cool completely before serving with the chopped pistachios and a dusting of icing sugar.

Not overly sweet, simple to make and a cake that improves on keeping. See you all again next week with some more baking from my kitchen. 

Bye for now, 

Jillian 

 

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