july book 2023

Edd Kimber’s Olive Oil,
Pistachio And Lemon
Snack Cake
Introduction
Delight your afternoon tea guests with this joyous one-tin bake
from The Great British Bake Off’s first ever champ, Edd Kimber.
This simple pistachio cake is made in a food processor, so it takes
just minutes to prepare, and the machine does all the heavy lifting
for you. Serve it with a simple lemon and sugar glaze and sprinkle
with a few roughly chopped pistachios and dried rose petals.
Method
1. Preheat the oven to
180°C/160°C Fan/Gas mark 4.
Lightly grease your 15x40cm
baking tin and line with a strip of
parchment paper that overhangs
the long sides, securing it in
place with metal clips.
2. Place the pistachios in the bowl
of a food processor fitted with the
blade attachment and pulse until
they are finely ground. Tip into a
large bowl along with the ground
almonds, flour, baking powder
and salt and mix together.
3. Put the sugar, eggs and lemon
zest in the processor bowl and
process for about a minute.
With the machine still running,
slowly pour in the oil. Once
fully combined, add the mixed
dry ingredients and process for
a second or two until evenly
incorporated. Pour the batter
into the prepared tin and
spread evenly.
4. Bake for 35–40 minutes, or
until lightly browned and the
cake is set in the middle. Set
aside to cool completely in the
tin before using the parchment
paper to lift it out.
Ingredients
(10 to 12 servings)
For the cake
• 200ml olive oil, plus extra
for greasing
• 140g shelled pistachios, plus
a few extra for decoration
• 65g ground almonds
• 65g gluten-free plain flour
• 1 tsp baking powder
• 1 tsp fine sea salt
• 200g caster sugar
• 4 large eggs
• Zest of 1 lemon
For the glaze
• 200g icing sugar
• 2–3 tablespoons lemon juice
• Pinch of fine sea salt
• Chopped pistachios
• Dried rose petals
5. For the glaze, mix the icing
sugar, lemon juice and salt in a
bowl until you have a thick but
pourable paste. Pour it over the
cake, allowing it to drip down the
sides. Sprinkle with a few extra
chopped pistachios and dried
rose petals to decorate.
Top tips
• To make this cake vegan, swap
out the eggs with this alternative:
1 tablespoon of ground flaxseed
and 3 tablespoons of water for
every chicken’s egg
• If stored in a sealed container, the
cake should keep for 3–4 days