Fr Alex's Recipes for this week

For the kitchen

Pistachio, Courgette and

Lemon Cake

INGREDIENTS

175g shelled pistachios
250g golden caster sugar
200g butter, at room temperature,
plus extra for greasing
280g plain flour
1¼ tsp baking powder
1¼ tsp bicarbonate of soda
3 large eggs
140g Greek-style, full-fat yogurt(buy a big pot and keep the rest to serve alongside)
Zest and juice 3 lemons
140g coarsely grated courgette
75g icing sugar
2 tbs lemon curd (optional)

Method

Put 150g of the pistachios and the sugar in a food processor and whizz until the nuts are very finely ground.

Heat oven to 180°C (160°C fan, gas 4).

Grease a 20 x 30cm cake tin and line the base with

baking parchment.

Tip the pistachio sugar into a big mixing bowl with the butter, flour, baking powder and bicarb, eggs, yogurt and the zest

and juice from 2 of the lemons.

Beat with an electric whisk until smooth and combined.

Stir in the courgette until everything is well

mixed, then scrape into the prepared tin.

Bake for 35-40 mins until the cake is risen and golden, and a skewer poked into the centre comes out clean.

Leave to cool.

When the cake has fully cooled, remove from

the tin and peel off the baking parchment.

Sift the icing sugar into a bowl, and gradually stir in enough lemon juice to get a runny-ish consistency.

If you run out of juice, carry on

mixing with water.

Drizzle thickly over the cake, and repeat with lemon curd, if you like.

Roughly chop the remaining pistachios and scatter over the icing, along with the remaining lemon zest.
Leave to set for 10 mins, then cut into squares, serving with Greek yogurt.
Will keep for 3 days in an airtight tin.
C'EST DÉLICIEUX!

For the bar

Apple Prosecco Punch

INGREDIENTS

    400ml cloudy apple juice
    200ml vodka
    juice 2 lemons
    750ml prosecco
    ice
    1 green apple , cored and finely sliced
    1 lemon , sliced

METHOD

STEP 1
Pour the apple juice, vodka and lemon juice

into a punch bowl and chill for 1-2 hrs.

STEP 2
When you’re ready to serve add the prosecco, ice

and apple and lemon slices to garnish