300g sugar
180g butter
65g oil
4 eggs
Rind of 1 lemon
Dry ingredients:
265g flour
1 teaspoon baking powder
1/2 teaspoon of bicarb
1/2 teaspoon of salt
Wet ingredients:
1 cup buttermilk
1 teaspoon vanilla paste
100g ground pistachio nuts (reserve about 1 tablespoon of this for decoration)
METHOD:
- Preheat oven to 170c.
- Cream butter and sugar for a couple of minutes and then add oil and continue whisking till light and fluffy.
- Add 4 eggs, one at a time, beating after each addition. Mix in lemon rind.
- Add pistachio nuts.
- Sift in dry ingredients alternating with the buttermilk/vanilla. Fold lightly.
- Pour into lined 23cm cake pan and bake for about 50 minutes to an hour.
- My tip if you like lemon:
Use juice of 1 lemon and 1/2 cup sugar and bring to boil and then simmer and reduce for about 5 minutes. Prick cake and pour lemon syrup over cake about 10 minutes after it has come out of oven.
Serving suggestion: once cooled, top with whipped cream (sprinkle some of the reserved chopped pistachios around the edge and dried rose petals in the middle)
