Tomorrow sees me take on the doyenne of krow's cake club, Tanya B. Cakes aren't really my thing but I am hoping that the River Cafe pistachio cake may help me have at least a small chance of success. As I write this my two cakes are in the oven. In 25 minutes time I will at least know if I have something that vaguely resembles a cake and isn't just going to get laughed out of court! stop press: the unveiling of the cake recorded above! scores yet to come Ingredients 250g unsalted butter, softened (plus extra for greasing) 250g caster sugar 4 large eggs 1 lemon, zest finely grated, fruit reserved for another use 2 vanilla pods, seeds scraped, pods also reserved for another use 100g blanched & peeled almonds 120g blanched, shelled and peeled pistachios 40g unbleached all-purpose flour For the topping 1 lemon 100g blanched, shelled and peeled pistachios 60g caster sugar Notes: All the nuts should be weighted after they’ve been peeled. Also, the o
Cooking and eating with my family and friends