Pistachio & Lemon Cake

A delectably tangy cake topped with Pistachios!

Ingredients

1. Lemon sliced - 1
2. Lime sliced - 1
3. Caster sugar - 1/2 cup
4. Water - 100ml
5. Unsalted butter - 125g (Softened)
6. Fine sugar - 3/4 cup
7. Eggs - 3
8. Plain flour - 1 Cup
9. pinch of table salt
10. Baking powder- 1/2 tsp
11. Pistachio nuts (chopped)
12. Juice and Zest of Lime and Lemon

Procedure

1. Prepare the sugar syrup by mixing sugar and water together and heat it until sugar dissolves. Bring to the boil and boil for several minutes. Add the sliced fruit, reduce the heat and simmer for about 10 minutes. Remove from the heat and allow to cool in the syrup before draining, reserving the syrup. Set aside.
2. Preheat the oven to 325F. Butter a 9 inch round cake tin and set aside.
3. Mix together the sugar and the butter until light and fluffy. Slowly beat in the eggs, salt and baking powder. Stir in to mix completely.Add 2/3rd  of pistachio nuts and the lemon and lime zests. Stir in about 1 Tbsp of the syrup from the drained fruit.
4. Spoon the mixture into the prepared baking pan. Top with the slices of candied fruit and sprinkle the pistachio nuts evenly over top of all. drizzle with bit of the sugar syrup.
5. Bake for about 40 minutes. Test with a toothpick to see if it is done. Remove from the oven and allow to sit in the pan for about 15 minutes and brush the top of the cake with some more of the sugar syrup.