OLIVE OIL, PISTACHIO AND LEMON CAKE
This simple pistachio cake is made in a food processor, so it takes just minutes to prepare. ★ Lightly grease a 23cm x 33cm baking tin and line with a large single sheet of parchment paper that covers the base and sides. ★ Place the flour, sugar and salt in a large bowl and stir to combine. Make a well in the middle, then pour in the melted butter and mix with a butter knife until a dough just starts to form. Add the chocolate chips and stir briefly to distribute. ★ Scrape the mixture into the prepared tin and press into an even layer. Refrigerate for 30 minutes, or until firm. ★ Preheat the oven to 180C/ 160C fan/gas 4. Prick the chilled biscuit base with a fork and bake for about 35 minutes, or until golden brown. Set aside, but keep the oven on while you prepare the topping. ★ Put the golden syrup, eggs, sugar, salt, rum (if using), cinnamon and vanilla into a large bowl and whisk together until smooth. Add the oats and pecans and whisk to combine. Pour the filling on to the biscuit base and spread around a little to cover evenly. Bake for about 30 minutes or until the topping is set. Set aside to cool completely in the tin. ★ Use the parchment paper to carefully lift the bake out of the tin, then use a sharp knife to cut into bars or squares. If stored in a sealed container, the bars will keep for three to four days, but the base will soften.