Recipe for Pistachio and Lemon Cake with Ricotta and Candied Peel

Diana Henry, a cookery writer for the Telegraph and BBC Radio 4 broadcaster, provides a recipe for a two-tier pistachio and lemon cake. The dessert features ground pistachios, olive oil, and lemon zest in the cake layers, with a filling of ricotta, mascarpone, candied peel, and optional orange flower water. The finished cake is decorated with icing sugar, chopped pistachios, and rose petals. Henry suggests adjustments for a single-layer version and notes the cake's fragile texture.