Lemon and Pistachio Loaf

Preparation time: 30 minutes
Cooking time: 45 minutes
Serves: 6 to 8
This light and lemony cake is especially eye-catching with a spread of lemon icing topped with pistachios.
For the cake
120g blanched pistachios
250g plain flour
1 tsp baking powder
250g unsalted butter
250g caster sugar
Juice and zest of 1 lemon
1 tsp orange blossom water
4 eggs
For the frosting
100g cream cheese
100g icing sugar
Zest of 1 lemon
70g pistachios, coarsely chopped
Preheat the oven to 180°C.
Grease and line a 30×9 cm loaf tin.
Place the pistachios in a food processor and process at medium speed for 2 to 3 minutes, or until they become fine crumbs. Set aside.
Cream the butter and sugar using an electric mixer with a paddle attachment in a medium bowl. Add the lemon juice and zest, and the orange blossom water. Be at in the eggs one at a time, scraping down the sides of the bow l as you go. Add the flour and pistachios and beat until well combined.
Pour the batter into the baking tin and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Set aside for 10 minutes, then transfer the cake to a wire rack to cool completely.
For the frosting, beat together the cream cheese, lemon zest and juice, and the icing sugar until smooth.
Spread a thick layer of frosting on the cooled cake, and sprinkle with chopped pistachios.