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    Pistachio and sultana lemon drizzle

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    Pistachio and sultana lemon drizzle

    Add crunch to this cake with pistachio nuts

    • Preparation time: 15 minutes to 20 minutes
    • Cooking time: 30 minutes to 35 minutes

    Serves: 10


    • 150g essential Waitrose self-raising flour, sifted
    • 2 eggs, beaten
    • 100g essential Waitrose unsalted butter, softened and cut into cubes
    • 150g Waitrose golden caster sugar
    • 2 tbsp milk
    • 2 lemons, finely grated zest of 1 and juice of both
    • 50g essential Waitrose sultanas
    • 75g pistachios, roughly chopped
    • 75g granulated sugar


    1. Preheat the oven to 180°C, gas mark 4. Grease a 900g loaf tin and line with baking parchment. Beat the butter and caster sugar together until very pale and fluffy.
    2. Mix in the eggs and flour. Add the milk and stir in the lemon zest, sultanas and 65g pistachios. Spoon into the tin; bake for 30–35 minutes, until a skewer comes out clean.
    3. Meanwhile, warm the lemon juice and granulated sugar in a pan until the sugar has melted, then set aside
    4. When the cake is cooked and still hot, keep it in its tin and prick all over with a skewer, then pour over the lemon mixture. Allow to cool, remove from the tin and scatter with the remaining 10g chopped pistachios.

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