Fresh and zingy, with a wonderfully appetising colour, this is a really nice cake to try if you fancy something different. It works well served with
a dollop ofGreek yoghurt.
Prep time: 20 minutes Cooking time: 40 minutes
You will need a 21cm round loose-bottomed cake tin
Preheat the oven to 180°C/350°F/GM4. Line the cake tin with greaseproof paper.
Put 100g of the pistachios into a food processor and whizz until finely ground (if you don’t have a food processor, finely chop them instead). Set aside.
Cream together the butter and sugar until light and fluffy. Mix in the eggs, then add the flour, lemon zest and ground pistachios until well combined.
Pour into the prepared cake tin, smooth out as best you can and bake in the oven for 40 minutes until golden and springy and a skewer poked into the centre of the cake comes out clean.
Meanwhile, toast and chop the remaining 50g of pistachios.
Once the cake is out of the oven, immediately spread three-quarters of the jar of lemon curd over it and sprinkle over the chopped pistachios. Leave to cool completely in the tin, then turn out and serve each slice with a spoonful of the remaining lemon curd.