John Myers
Ingredients for 1 servings:
- 140 g butter, soft
- 200 g powdered sugar
- 4 eggs
- 250 g pistachios, unsalted and shelled
- 40 g flour
- 1 lemon(s), juice
- Oil for the mold
- n. B. Chocolate for decorating
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
for a 24 x 24 cm baking pan
Warm the butter to room temperature (cold butter will also work, but it may become lumpy). Cream the butter and powdered sugar until light and fluffy. Crack the eggs and gradually add them to the creamy butter. Chop the pistachios and set some aside for decoration, either whole or chopped. Squeeze the lemon. Add the pistachios, lemon juice, and flour to the batter and mix again briefly. Lightly grease a 24 x 24 cm baking dish and line the bottom with baking paper. Pour the cake batter into the dish. Bake in a preheated oven at 170°C (top/bottom heat) for about 20 minutes on the middle rack. The cake can be cut into small cubes or squares while cold, decorated with chocolate and pistachios, or served warm without decoration.
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