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Pistachio Cake With Lemon Curd

Extract from Tanya Bakes • By Tanya Burr • Published by Penguin


$ $ $ $ $
• • • • •
20 mins

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.

Prep time: 20 minutes Cooking time: 40 minutes
You will need a 21cm round loose-bottomed cake tin

Posted by Penguin Published See Penguin's 32 projects » © 2022 Tanya Burr / Penguin · Reproduced with permission. · Tanya Bakes by Tanya Burr is published by Michael Joseph, £16.99
  • Step 1

    Preheat the oven to 180°C/350°F/GM4. Line the cake tin with greaseproof paper.

  • 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.

  • 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.

  • 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.

  • 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.

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