Cakes Recipes - Spiced Honey Nut Cake

Ingredients

• 115g caster sugar

• 4 eggs, separated grated rind and juice of 1 lemon

• 130g ground pistachios

• 50g dried breadcrumbs

• For the glaze

• 1 lemon

• 90ml clear honey

• 1 cinnamon stick

• 15ml brandy

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Method:

1. Preheat the oven to 180'C/350'F/Gas 4. Grease and base­line a 20cm/8in square cake tin.

2. Beat the sugar, egg yolks, lemon rind and juice together until pale and creamy. Fold in 115g/4oz/1 cup of the ground pistachios and the breadcrumbs.

3. Whisk the egg whites until stiff and fold into the creamed mixture. Transfer to the cake tin and bake for 15 minutes, until risen and springy to the touch. Cool in the tin for 10 minutes, then transfer to a wire rack.

4. For the syrup, peel the lemon and cut the rind into very thin strips. Squeeze the juice into a small pan and add the honey and cinnamon stick. Bring to the boil, add the shredded rind, and simmer fast for 1 minute. Cool slightly and stir in the brandy.

5. Place the cake on a serving plate, prick all over with a skewer, and pour over the cooled syrup, lemon shreds and cinnamon stick. Sprinkle over the reserved pistachios.