Elderflower and Lemon Loaf Cakes

method:

• Preheat the oven to 180ºC/ 160ºF/ Gas 4. Place the individual loaf cases on a rectangular tray which will hold them all in one tight layer.
• Lightly roast the pistachios for five minutes on a baking tray. Place the ground almonds, rice flour, baking powder and salt into a bowl.
• In an electric mixer, or using a bowl and electric whisk, cream together the butter, sugar and lemon zest until pale and fluffy. Gradually add the eggs and almond mixture alternately, beating well between each addition.
• Drizzle in the lemon juice and finally fold in the pistachios. Divide the mixture evenly between the cases. Bake for 30-35 minutes or until risen and the centres bounce back when lightly touched.
• For the syrup, mix one tablespoon of icing sugar together with the lemon juice and elderflower cordial. On removal from the oven, immediately prick the surface of the cakes with a cocktail stick and spoon over half of the syrup. Allow the loaves to cool down completely.
• To make the icing, gradually add the remaining syrup (one teaspoon at a time) to the rest of the icing sugar until it is the consistency of pourable double cream. Add a little extra elderflower cordial if the icing is too thick. Drizzle the icing over the cooled cakes and scatter with the remaining pistachios. Allow the icing to set before serving.