Sort ingredients
schottin19
QR Code
Listen
Pdf
Preheat the oven to 180 deg C, and line a 23cm springform cake tin with parchment, and grease with butter.
Mix together the flour, baking powder and ground almonds.
Cream the butter, sugar and lemon zest until fluffy.
Add the eggs slowly, beating well after each one (you can add 1 tbsp of the flour at the same time to stop the mix curdling).
Add the remaining flour, and beat it in quickly.
Pour the batter into the tin, and bake for approx 40-45 minutes until it is well risen and golden, or until a warm skewer comes out clean.
If it starts to brown on the top, cover loosely with a sheet of foil.
While the cake is cooking, mix 3 ½ oz/100ml cordial with the lemon juice and 1 tbsp sugar.
Remove the cake from the oven, leave it in the tin, then spike it all over and pour the syrup onto it, making sure it is evenly drenched.
Leave it to cool in the tin, then gently remove.
To make the icing, whisk the mascarpone with the remaining cordial until smooth, before adding the cream and whisking it again to make a softly thick but spreadable icing.
Cover the top of the cake and scatter with chopped pistachios.