2 cups mixed walnuts, pecans and pistachios – roasted and chopped
For the honey icing
3 tablespoons honey
3 cups icing sugar
Finely grated zest of ¼ lemon
1 tablespoon lemon juice
A pinch of salt
A little boiling water, if needed
Chopped roasted pistachios, to garnish
For the baklava slice
Preheat the oven to 180°C (160°C fan bake). Line a 20cm square slice tin with baking paper.
Beat together the butter, sugar, honey, salt, cinnamon, vanilla and lemon zest until smooth.
Add the egg and beat again.
Gently mix in the flour then fold in the nuts.
Transfer to the prepared tin and bake for 28–30 minutes or until puffed and golden brown. Leave to cool while you make the icing.
To make the Honey Icing, melt the butter and honey in a medium saucepan. Add the icing sugar, lemon zest and juice and salt and beat for a few minutes until pale and fluffy. If it seems to thick, thin with a little boiling water.
Spread the icing over the cooled slice. Sprinkle with the extra chopped pistachios and refrigerate until the icing is set before cutting into wedges.
A Table at Tangleby
In this exceptional book, it shares more than 170 delicious dishes, from simple snacks to dinner parties that are guaranteed to impress your guests.