8 oz. unsalted butter, softened
8 oz. granulated sugar
4 eggs, beaten
zest of 1 lemon
4 oz. ground almonds
4 oz. ground pistachios
5 oz. all-purpose flour
2 tsp. baking powder
pinch of salt



1 cup heavy cream
1 Tbsp. confectioner’s sugar
1 tsp. vanilla extract
½ cup pistachio brittle crumb

Preheat oven to 350°F

Butter and flour an 8 x 8” square pan (preferably with a removable bottom).

Using a handheld mixer, cream the butter and sugar together. Add the eggs in slowly and then the lemon zest. Stir in the ground nuts. Sift together the flour, baking powder and salt and gently fold into the wet mixture.

Spoon the batter into the tin and place in the oven and bake for approximately 45-50 minutes. If the top begins to brown, you can drape a piece of aluminium foil over the top. The cake is done when a skewer comes out clean from the center of the cake. Remove and allow to cool completely.

To make the topping, place a handful of pistachio brittle on a sheet of wax paper and fold over. This will keep the brittle from flying. Take a rolling pin and roll over the brittle to form a coarse crumb. Whip together the heavy cream, confectioner’s sugar and vanilla extract until you have firm peaks. Spread the whipped cream mixture over the top and sides of the cake and dust the top of the cake with the crushed pistachio brittle.

Refrigerate until ready to serve.