Method
- Cut the knobbly bits off the top and bottom of the lemon, then prick the oranges and lemon a few times with a skewer. Put them in a microwaveable dish, add enough water to come halfway up the sides and cover with pricked clingfilm or a vented lid.
- Microwave on high for 10 minutes, or until a skewer will easily slide into the centre. Drain well, carefully cut the fruit in half and leave to cool a little.
- Preheat the oven to 170°C/150°C fan/gas mark 3 and grease a 23cm round bundt tin with flavourless oil.
- Put the pistachios in a food processor or blender and pulse until roughly chopped. Set aside 15g to decorate the cake, then add the ground almonds, sugar and baking powder to the blender and whiz until the rest of the nuts are finely ground.
- Carefully discard any pips and stalks from the lemon and oranges and drain off any juice. Transfer them – peel, pith, flesh and all – to the food processor with the honey and eggs, then blend until smooth.
- Pour the mixture into the prepared tin and bake for 1 hour, then test by inserting a skewer into the centre. It is ready if it comes out clean; if not, return to the oven for another 10 minutes and try again.
- Leave to cool in the tin for 10 minutes before turning out onto a serving plate, then leave to cool completely.
- Sieve the icing sugar into a bowl, then gradually stir in just enough lemon juice to make a thick glacé icing. Drizzle the icing over the cake, then decorate with candied peel and the reserved chopped pistachios.
Cooking tip
You can make 10 individual cakes in mini pudding basins if you prefer – just reduce the cooking time to 30 minutes.
| Per Serving (79g) | Per 100g | |
|---|---|---|
| Calories (Kcal/KJ) | 210/881 | 267/1120 |
| Protein (g) | 6.1 | 7.7 |
| Fat (g) | 9.6 | 12 |
| Saturated fat (g) | 1.3 | 1.6 |
| Carbohydrate (g) | 24 | 30 |
| Sugar (g) | 22 | 28 |
| Fibre (g) | 1.9 | 2.5 |
| Sodium (mg) | 95.6 | 121 |
| Salt equivalent (g) | 0.24 | 3 |
| No. of Plant points | 4 |