About
Tanya Bakes
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.
SERVES 8–10
Prep time: 20 minutes Cooking time: 40 minutes
You will need a 21cm round loose-bottomed cake tin
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Kimya J. favorited Pistachio Cake With Lemon Curd
06 Jun 02:20
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Penguin published his project Pistachio Cake With Lemon Curd
01 Jul 09:00
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Step 1
Preheat the oven to 180°C/350°F/GM4. Line the cake tin with greaseproof paper.
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Step 2
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.
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Step 3
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.
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Step 4
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.
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Step 5
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.
