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Duchy lemon, pistachio and white chocolate birthday cake
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Makes: One 20cm Cake
175g Duchy Originals From Waitrose Organic English Butter with Anglesey Sea Salt, softened
175g golden caster sugar
Grated zest of 1 lemon
3 medium Duchy Originals From Waitrose Organic British Free Range Eggs, beaten
175g Duchy Originals From Waitrose Organic White Self Raising Flour
½ tsp baking powder
3 tbsp lemon juice
For the icing and filling
75g white chocolate
40g Duchy Originals From Waitrose Organic English Butter with Anglesey Sea Salt, softened
150g icing sugar, sifted
4tbsp Duchy Originals From Waitrose Organic Sicilian Lemon Curd
50g pistachio nuts, finely chopped Cooks’ Homebaking White Chocolate Stars
1. Preheat the oven to 180ºC, gas mark 4. Butter and base line 2 x 20cm round sandwich tins. Cream the butter and sugar together in a mixing bowl with the lemon zest, until very light and fluffy. To the mixture add the eggs, a little at a time, beating each addition in well before adding the next.
2. Sift the flour with the baking powder and carefully fold into the wet mixture, with the lemon juice, to give a soft dropping consistency. Divide between the tins and spread level. Bake for 25–30 minutes until well risen and a skewer emerges clean. Turn onto wire racks and cool.
3. To make the icing, melt the chocolate over a pan of simmering water. Cool for 5 minutes then beat into the butter. Gradually beat in the icing sugar and add 1 tbsp water, if needed. Cut each cake in half horizontally. Sandwich with the lemon curd then spread a layer of icing between the two cakes to stick them together. Spread the remaining icing all over. Press the pistachio nuts around the side and decorate with the chocolate stars and candles.
Typical values per serving:
This recipe was first published in September 2013.