oranges and lemons say the bells of St Clements...


This recipe reminds me of an earlier post from just over a year ago, Sunday: Sticky & Sublime. Today's recipe also goes heavy on the citrus, and has a divine glaze, but makes use of pistachios, which give a really interesting texture and flavour addition to the finished product. I totally love cakes that make use of fresh fruit as they tend not to be quite as dense as fruit-free cakes, but carry tonnes of flavour. This one is almost marmaladey because of the inclusion of the orange and lemon skins, and I'd say it's fairly necessary to have a Magimix to blitz up the fruit but if you don't just make sure you have plenty of tenacity and a sharp knife!


1 orange (I used imported)
1 lemon (I used imported)
Butter for greasing
6 beaten eggs
200 gms ground almonds
225 gms caster sugar
1 tsp baking powder
50 gms polenta
50 gms crushed pistachios (I ended up using salt & pepper flavoured by mistake, but they were great!)
Greek yoghurt, runny honey and Citrus Glaze to serve

Citrus Glaze

Juice & zest of 1 orange
Juice of 1 lemon
100gms caster sugar

Boil the juices together with the zest and sugar over a medium heat until it becomes syrupy. Stir all the time. 


Put the orange and lemon (whole) in a pan of water, bring to the boil and simmer for 1.5 hours. Drain and roughly chop (removing the seeds as you go - I found it easiest to hold the hot fruit using tongs, and then I didn't burn my fingers). Preheat the oven to 160C, grease and line a 23cm cake tin. Measure out all your dry ingredients and put them in a bowl together. In a food processor, blitz the fruit, add in the eggs and pulse until combined. Pour into a bowl and then fold in your dry ingredients with care, saving some pistachios for serving. Spatula into the tin and bake for 45 minutes until golden and coming away from the sides of the tin. Leave to cool in the tin for a few minutes and then turn onto your wire rack. Pierce the cake with a skewer and pour the glaze over the top whilst still warm. To serve, sprinkle over your remaining crushed pistachios, cut generous slices and dollop a spoonful of greek yoghurt on the side drizzled with honey.