Makes 8
Preparation time – 20 minutes
Baking time – 20 minutes

INGREDIENTS

CAKES
120g butter, softened to room temperature
½ cup (110g) caster sugar
1 teaspoon lemon zest
1 cup (100g) Lucky™ hazelnut or almond meal
2 eggs, lightly beaten
1/3 cup (55g) semolina
½ teaspoon baking powder
¼ teaspoon salt
1 tablespoon lemon juice
1 x 60g packet Lucky™ diced pistachios

LEMON SYRUP
60ml lemon juice
¼ cup caster sugar

DIRECTIONS

1. Preheat oven 180°C (fan forced 160°C). Grease and line bases with baking paper in 8 x ½ cup muffin pans.
2. Beat butter, sugar and lemon zest and beat until light and creamy. Add hazelnut meal and mix until combined. Add eggs gradually until well combined.
3. Sift semolina, baking powder and salt over the mixture. Use a spatula to fold in with lemon juice.
4. Divide mixture between the 8 muffin pans and top with pistachios and lightly press into mixture. Bake for 20 minutes or until a skewer inserted comes out clean.

Make syrup while cakes are baking:

Combine lemon juice and sugar together in a small saucepan. Stir over low heat until sugar dissolves. Bring to the boil over a medium heat, then reduce heat and simmer for 2 minutes. Remove from heat.

Brush warm cakes liberally with syrup. Run a knife around the edges of the cakes while still warm to ensure easy removal when cool.