I made this cake over the weekend as a dessert and was a little let down, as it is not very sweet. But as a breakfast bread or coffee cake, it is much more satisfying. I converted the recipe to accommodate the ingredients I had, but some suggested changes are noted below.
140G all purpose flour
10G Baking powder
2 Large beaten eggs
1 stick unsalted butter, softened
2 tbspmilk or cream
2 lemons, juiced and zested
50G Golden raisins
75G Roughly chopped pistachios
1. Preheat oven to 350. Grease and flour a 6 cup bundt pan. Beat butter and sugar together until pale and fluffy.
2. Mix in eggs and flour; add milk and lemon zest, raisins, and 65 g pistachios. Spoon into pan and bake for 30-35 minutes.
3. Meanwhile, warm lemon juice and 75 g sugar in a pan until sugar is melted. Set aside.
4. When cake is done and still warm in the pan, pierce the cake all over with a skewer and pour the syrup over the cake. Let the cake cool and remove it from the pan. Scatter remaining nuts over the top.
I had salted nuts and rinsed them. In the future, I would only brush them and keep some of the salt, and also increase the raisins by fifty percent, for more of a salty and sweet contrast. The bundt pan worked well, but muffin tins would also be nice. And the lemon syrup soak needed more lemon juice, and maybe some cardamom pods to steep in it. I think I also should have only used 7 tbsp or so of butter!