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Pistachio coffee cake recipe
Serves 4
~ 225g (8oz) butter, softened, plus extra for greasing
~ 225g (8oz) caster sugar
~ 4 large eggs
~ 3tbsp strong cold coffee
~ 75g (3oz) shelled pistachio nuts, very finely chopped
~ 250g (9oz) self-raising flour, sifted
~ 25g (1oz) icing sugar, for dusting
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