I collect those recipe cards which are at the end of aisles in supermarkets- the act of collection is usually as far as it goes. They are then ceremoniously thrown away, maybe a couple of months later. This cake, though, seemed so appealing and appropriate in the run up to Mothering Sunday that I made it for a dinner party. One guest said it was the best cake he had ever eaten- wow! – praise indeed. The original recipe is from a Waitrose recipe card lemon & pistachio Easter cake (Billington's sugar promotional card). You can make this in 2x20cm sandwich tins, as suggested in original recipe, but I thought 2x 8″ ring pans would work well. The thing I love about ring pans is that you can pile fresh fruit into the centre before serving. People are also less intimated by portion sizes from ring or bundt pans as you offer a slither.
pistachio and lemon cake
- 100g pistachios
- 50g ground almonds
- 75g golden caster sugar
- 75 g icing sugar
- 1 egg white
- 175g unsalted butter, softened
- 175g golden caster sugar
- 3 eggs
- 225g self raising flour ( if using plain/all purpose just add a bit more baking powder)
- 1 tsp baking powder
- Grated zest 2 lemons
- 45 ml lemon juice
- 75 g unsalted butter
- 75 g icing sugar
- 1 tbls lemon juice
Preheat oven to 180°C/365°F
Prepare your tins 20cm/8″ or individual
Make the pistachio marzipan in food processor. I made mine in Thermomix. Grind the pistachios until very fine, then blend in the ground almonds, sugars, and egg white.
Set aside in fridge. Flatten in a disc shape in cling film. You are going to roll it on later.
If using the Thermomix no need to wash bowl just scrape out as much marzipan as you can.
The cake can be made using the all in one method. If you are using a hand held whisk just put softened butter, sugar, eggs, flour, baking powder, and lemon zest and juice into bowl Beat thoroughly.
Empty about a quarter of mixture into each tin. Put the disc of pistachio marzipan on top and top with remaining sponge mixture.
Bake in preheated oven for 35 minutes. If making in individual tins about 20 minutes.
Cool on a wire rack.
Sandwich together with the butter icing.
Dust with icing sugar and corsely crumbled pistachio. A spoonful of crème fraîche is all that is need.