Rêveuse Recipe: Pistachio Lemon Drizzle

Rêveuse Recipe: Pistachio Lemon Drizzle

Whenever the seasons begins to transition from spring to summer, we always love to draw inspiration from different baking recipes that works well with the weather,  just like we are motivated to update our wardrobes when the seasons transition. Lighter desserts that are full of flavour and satisfy our sweet cravings hit the spot when the weather gets warmer. Lemon drizzle is something that we've recently looked at from the sidelines, having made it a few times previously and not being very successful. However, the weather was calling out for us to make this zingy and homely looking loaf, so we decided to put all our efforts into baking this tasty morsel.

For us, there is something quite satisfying the way the loaf doesn't look neatly presented, but more-so, rustic with texture, and the contrast between the white icing sugar drizzle and the little confetti pieces of lemon zest, floating effortlessly on the surface of the cake. We decided to add some pistachios on top for that extra crunch, which worked really well alongside the lemony zest. The cake itself, was light, moist and airy due to the lemon infused syrup, poured into the cooling cake to get that extra citrusy flavour. Although it took the sun to get our baking hats on, we managed to produce something so good which satisfied our cravings to a T. We hope you enjoy this recipe which was inspired by onceuponachef, which we truly recommend it, even if you're a novice baker like ourselves. There's no doubt we will be whipping out this recipe whenever the sun comes out! 

 Recipe inspired by onceuponachef

1 1/2 cup plain flour
1/4 cup baking soda
1/4 tsp salt
1/2 cup buttermilk
1 tbsp grated zest
1 tbsp fresh lemon juice
1/2 cup unsalted butter
1 cup granulated sugar
2 small eggs

For the syrup
1/8 cup water
1/8 cup sugar
1 tbsp lemon juice

For the icing sugar frosting
1 cup icing sugar
2 tbsp lemon juice

SERVES: 1 medium size loaf
DURATION: 1.5 hours

To make buttermilk, mix 1 tbsp lemon into half a cup of milk and set aside for at least half an hour until the milk starts to thicken and curdle.

Preheat the oven to 180°C. In a bowl, mix together the flour, baking soda and salt and put to one side. In another bowl mix together the buttermilk, lemon juice and lemon zest.

In the main bowl, using an electric mixer whisk the butter and the sugar until creamy in consistency. Add in the eggs one at a time, making sure the sides are scraped down and fully combined.

On low speed, mix 1/3 of the sifted flour and buttermilk mixture at a time and repeat 3 times. Use a spatular to combine the remaining flour at the end, making sure not to overmix.

Grease a pan with butter and coat with granulated sugar before spooning the mixture into the tin. Bake for about an hour until it is fully baked and transfer to a wire rack. While the cake is still warm, brush the syrup mixture of water, sugar and lemon juice over the cake so it seeps through. It might look like a lot but the cake will absorb into the hot cake.

Once the cake is cooled spoon over the icing sugar frosting on top of the cooled cake and sprinkle on grated lemon zest for decoration along with the pistachios.

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