Syrup Nut Cake

Preheat the oven to 150 °C fan (conventional: 175 °C) and generously grease a 24 cm tart pan.

Beat the soft butter with 150 g sugar until pale and creamy.

Add the egg(s) gradually, beating until a smooth mixture forms.

Mix the flour and baking powder, sift onto the butter‑egg mixture and briefly fold in.

Fold in the finely grated orange zest and finely ground hazelnuts.

Pour the batter into the prepared pan and smooth the surface.

Bake in the preheated oven for about 35 minutes.

For the syrup, bring the remaining sugar with 175 ml water and lemon juice to a boil in a small saucepan, then boil over high heat while stirring for 5 minutes.

Drizzle the hot lemon syrup over the hot cake by the tablespoon and let it soak in briefly.

Finely grind the pistachios and sprinkle them together with powdered sugar over the cake.