I keep meaning to post this and then forget. I saw Jamie Oliver make it on that there viewing tube and thought Oh yes, this shall be mine.
(why this recipe has mixed measurements I’m not sure but it worked very well, and it keeps in a covered container in the fridge for days)
1 pack shelled pistachio nuts
Juice of 1/2 a lemon
Heat oven to 200C.
Cream butter, sugar and lemon rind together until fluffy.
Add the eggs one at a time, beating after each addition.
Stir in the brandy.
Add semolina, almonds and baking powder then fold in to the butter mixture.
Put into an oiled tin (I used a silicone loaf tin)
Reduce oven to 180C, put the cake in and bake for 30-35 minutes until a skewer comes out clean.
Allow to cool and then poke holes all over it with a skewer.
Toast pistachios lightly in a dry pan.
Add enough clear honey to coat them all, then add the juice of 1/2 a lemon.
Heat gently to mix. Taste a bit of the syrup, if it is too sharp, add another spoon of honey.
Pour the warm syrup all over the cake.
Leave to soak in.