Here winter is playing its usual games now, one day it sends us tons of snow and another it pretends to be spring and pours cold showers. This kind of weather calls for a special and cozy cake like this pistachio and lemon one. Some time ago I’ve shared a recipe for double lemon cake, these two have quite a bit in common, but at the same time they are totally different from each other.
The cake in the link and today’s cake are both rich lemon-y, both use lemon curd, but the results are completely different. The pistachio cake is crowned with bright nut kernels that match with lemon flavour beautifully. Here lemon curd is baked over the cake and topped with more pistachios. These bright texture and taste combinations make this easy-to-make cake so tasty and irresistible.
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Pistachio and lemon cake
The recipe makes a 8″/ 20 cm cake, serves 12
- 2 eggs
- finely grated zest and juice of 1 large lemon
- ½ c/ 3.5 oz/ 100 g white sugar
- 2.3 oz/ 65 g unsalted butter, cubed
Fill a small saucepan with water ⅓ full. Bring to a simmer over medium heat, then turn the heat to minimum. In a heat proof bowl, whisk together the eggs, lemon zest, juice and sugar with a balloon whisk. Place the bowl over the pan of simmering water and whisking continuously, bring the mixture to 180ºF/ 82ºC, it should thicken quite a bit. Remove from the water bath, stir in the butter a little at a time making sure it fully incorporates in the curd before adding the next portion. Cover the curd surface with cling film, let it cool down to room temperature then refrigerate for at least 3 hours.
- 1 stick/ 4 oz/ 120 g unsalted butter, softened
- 3/4 c/ 6.3 oz/ 180 g white sugar
- finely grated zest of 1 lemon
- 3 eggs at room temperature
- 3/4 c/ 2.8 oz/ 80 g all-purpose flour
- 2 T + 1 t/ 20 g corn starch
- 1 t baking powder
- 1½ c/ 5.6 oz/ 160 g unsalted shelled pistachios, chopped, divided
Preheat the oven to 355ºF/ 180ºC. Line the bottom of a 8″/ 20 cm springform cake pan with baking paper.
In a bowl of a stand mixer, beat together the butter, sugar and lemon zest. Add the eggs, one at a time, beating well after each addition. In a separate bowl, combine the flour, corn starch and 1 cup/ 3.9 oz/ 110 g pistachios. Stir the flour mixture in additions to the batter until just combined.
Transfer the batter into the prepared pan, bake it in the preheated oven for 20-30 minutes (until the cake is set on top), then spread evenly 1 cup/ 7.8 oz/ 220 g of the lemon curd over the cake and sprinkle with the remaining pistachios. Continue baking the cake until it’s done, another 20-30 minutes.
Remove the pan from the oven, let the cake cool completely before removing it from the pan. Chill it for 1-2 hrs or until the curd is set. Serve with remaining lemon curd.