- ¾ cup pistachios
- ¾ cup almonds
- 1 cup sugar
- 1 cup candied citron or candied lemon
- 7 eggs
- 1 Tbsp orange blossom water
Preheat oven to 325 °F.
Put pistachios and almonds in a food processor. Grind to a fine powder.
Add sugar, candied lemon and mix for one minute.
Add eggs one by one.
Add orange blossom water.
Pour into a greased pan that has been lined with parchment paper.
Cook 1 hour or until a toothpick inserted in the center of the cake comes out clean.