for 12 pieces

Batter

200 g	butter, soft
180 g	sugar
¼ tsp	salt
3	eggs
2	organic lemons, grated zest and the juice
100 g	shelled pistachios, finely chopped
250 g	white flour
1 tsp	baking powder

To decorate

200 g	double cream cheese (e.g. Filona)
1 parcel	vanilla sugar
80 g	shelled pistachios, coarsely chopped
250 g	strawberries

How it's done

Batter

Place the butter, sugar and salt in a bowl, mix using the whisk attachment on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Mix in the lemon zest, lemon juice (yields approx. 100 ml) and pistachios. Combine the flour and baking powder, mix in. Transfer the batter to the prepared tin.

To bake

Approx. 50 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove the tin frame, leave the cake to cool on a cooling rack.

To decorate

Combine the cream cheese and vanilla sugar, spread two-thirds of the frosting over the cake. Spread the remainder of the frosting around the edge of the cake, spread the pistachios all over. Decorate the cake with the strawberries.

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