Lemon & pistachio cake
Rich Harris shows you how to make this beautiful lemon cake, with a layer of homemade pistachio marzipan.
Recipe - Serves: 10
For the marzipan
100g LOVE Life Pistachios
50g ground almonds
75g golden caster sugar
75g icing sugar
1 medium Waitrose British Blacktail Free Range Egg white, lightly beaten
For the cake
175g slightly salted butter, softened, plus extra for greasing
175g golden caster sugar
Finely grated zest 2 lemons, plus 3 tbsp juice
3 medium Waitrose British Blacktail Free Range Eggs
225g self-raising flour
1 tsp baking powder
For the butter icing
75g slightly salted butter, softened
75g icing sugar, plus extra for dusting
1 tbsp lemon juice
Chopped pistachios, to decorate
1 Preheat the oven to 180°C, gas mark 4. Grease and base line 2 x 20cm sandwich tins. To make the marzipan, put the pistachios in a food processor and blitz until finely ground. Add the almonds, caster sugar, icing sugar and the egg white and blend to a paste.
2 For the cake, put the butter, sugar, lemon zest, eggs, flour and baking powder in a bowl and beat with an electric whisk until pale and creamy. Beat in the lemon juice and spoon a quarter of the mixture into each of the tins. Level the surface. Halve the pistachio marzipan and roll out each piece on a surface dusted with icing sugar until slightly smaller than the tins. Press gently over the filling in each tin and cover with the remaining mixture.
3 Bake for 35–40 minutes or until risen and just firm to the touch. Loosen the edges of the cakes with a knife and transfer to a wire rack to cool.
4 For the butter icing, beat the butter with the icing sugar until light and fluffy then beat in the lemon juice. Use to sandwich the cakes together on a serving plate. Dust the top lightly with icing sugar and scatter with chopped pistachios to decorate.
Typical values per serving: