Samsung Microwave Oven warranty Pistachio Cake, Topping

PISTACHIO CAKE

PREPARATION TIME: 25 mins		COOKING TIME: 20 mins		SERVES: 4
INGREDIENTS		1¼ cups	Pistachios, shelled
12/3 cups	Butter, softened	1/3 cup	Plain flour
2	Lemons (nimbu)
1¼ cups	Castor sugar	Topping
4	Eggs	Juice of 3 lemons (nimbu)
2 tsp	Vanilla extract	½ cup	Pistachios, shelled
1 cup	Almonds, blanched	¼ cup	Castor sugar

METHOD

Grease a microwave-suitable square or rectangular dish with some of the butter or line with parchment paper and grease with butter. Grate the lemon peel (zest). Grind the nuts to a fine powder. Beat the butter and sugar until light and creamy (for about 3 minutes). Add eggs one at a time. Add the lemon zest and vanilla extract. Fold in the nuts and sieved flour. Spoon the mixture into the dish, and cook on microwave on 600W for 15 minutes or until a skewer comes out clean. Remove from the oven. Leave to cool. Turn out onto a plate.

For the topping, grate the peel and squeeze the juice. Reserve half the zest. Halve the pistachios. Mix the lemon juice with the sugar. Microwave on HIGH for 4 minutes until the syrup is thick but not caramelized. Remove. Stir in the zest and the pistachios. Pour this over the cake. Serve sliced as is or with whipped cream.

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