Instructions

• Preheat the oven to 180°C/356°F (no fan). Line a 10 x 22 cm (4 × 8-inch) baking pan with parchment paper.
• Put 200 g butter (softened), 175 g sugar and the zest of one lemon in a mixing bowl. Cream together with an electric mixer or wooden spoon until smooth and slightly paler.
• Add the 4 small eggs one at a time, mixing each egg in fully before adding the next.
• Stir in 1 tsp vanilla essence.
• In a separate bowl, whisk together 80 g flour and 1 tsp baking soda.
• Add the flour mixture to the wet mixture along with 80 g ground roasted pistachios and 80 g ground raw almonds. Fold everything together gently with a spatula using wide up-and-down motions until just combined — avoid overmixing.
• Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the pan from the oven and let the cake rest in the pan for 15 minutes, then transfer the cake (still on the parchment) to a wire cooling rack. Remove the parchment and cool the cake completely on the rack.
• While the cake cools, make the frosting: beat 50 g butter (softened) with 250 g cream cheese and 70 g powdered sugar until smooth and spreadable.
• When the cake is completely cool, spread the cream cheese frosting evenly over the top. Slice and serve.