Preheat oven to 375F/190C. Line a loaf tin with parchment paper
In a bowl sift together the all-purpose flour, almond flour, baking powder, and salt. Stir in the sugar.
Make a well in the center of the flour. Into it add the eggs, butter and lemon zest. With an electric hand-mixer beat everything together until all the flour is incorporated and the batter is light pale, creamy, and drops easily from a spoon. If the batter seems too stiff to do this, add the milk 1 tablespoon at a time to loosen it.
With a spatula, gently fold in the pistachios. Pile the batter into the prepared tin. Smooth the top. Bake on a middle shelf for 40-45 minutes or until golden, well risen and a toothpick comes out clean.
Leave to cool in the tin for 5 minutes then lift the cake out of the tin and let cool on a rack.
- For more fiber, use whole-wheat pastry flour instead of all purpose flour.
- To make the batter easy to work, the butter need to be soft.
-You can make the cake in 2 x 1/2 loaf tins. Check for doneness after 30 minutes. These
smaller cakes make great holiday gifts.