This lemon drizzle cake is a classic and the pistachios give it that vibrant green colour, intense flavour and good texture. Get the skinless blanched pistachios – but I warn you, they are not cheap. I have also made this cake with hazelnuts or walnuts instead. Vanilla also has crept up in price. We get our vanilla in the restaurant and cookery school online at vanillabazaar.com. The quality is great and you will save money in the long run.
In this treacle and ginger cake, you get two great hits of ginger, the crystallised and ground. The syrup gives lovely sweetness. I love the dark colour and richness of the treacle. You could add some sliced pear or chopped apple to this recipe is you like. There is a nice tang to the crème fraiche, but you may prefer cream or ice cream.