Lemon Curd Pistachio Cake

Cake is the kind of food which can bring happiness to anyone’s face. And this lemon curd pistachio cake is one of those recipes which surely can do the trick. I have previously made cake with lemon curd layered into, with a classic pairing of blueberries and that was pretty awesome. I feel that any lemon dessert is a perfect celebration of the season when you’d get lemons in abundance. Because I believe that when life gives you lemons, make a dessert out of it and celebrate! {I know, that sounds little cheeky…huh}.  This one is different though, as this calls for the lemon curd baked into the cake. And, do you know what it does to the cake? On the one side, it adds to the richness of the cake and on the other side, it adds that sweet sour flavor and the fruity lemony fragrance. A nice warm slice of this is good enough to make you feel good. And as if this wasn’t enough, it gets even more special by the addition of pistachios. I think this gets it’s inspiration from the classic pairing of oranges and pistachios. The two different aromas from the citrus rind and the pistachios work so well together. 

Lemon Curd Pistachio Cake

2015-04-29 21:18:16

Lemon curd pistachio cake

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For the cake

1. 160 gm Pistachios, chopped roughly
2. 100 gm butter
3. 100 gm cake flour
4. 200 gm Superfine sugar
5. 1 tsp baking powder
6. 3 eggs
7. 1 tbsp lemon rind
8. 1 cup lemon curd

For the lemon curd

1. 3 eggs
2. 1 1/2 tbsp lemon rind
3. 125 ml freshly squeezed lemon juice
4. 150 gm superfine sugar
5. 50 gm butter

For Lemon curd

1. Combine eggs, rind, sugar and juice in a medium bowl. Set over a medium suacepan of simmering water.
2. Stir about 10 minutes or unitl mixture thickens and coats the back of a wooden spoon.
3. Take off from heat and stir in butter until mixed thoroughly. Let cool. Store in an airtight container in fridge.

For the cake

1. Preheat oven to 180 degree C. Grease a 9 inch spring form pan and layer the base with parchment paper.
2. Beat butter and sugar together in a bowl unitl pale and fluffy. Beat in eggs, adding them one by one.
3. Sift in four and baking powder. Add half of chopped nuts and fold the batter, until just combined.
4. Spoon cake mixture into prepared pan and level the batter. Spread 1 cup of lemon curd on top of the batter and scatter the remaining nuts. Bake for 45 minutes. Cover the cake with aluminium foil loosely during last 15 minutes of baking to avoid burning of nuts.
5. Let cool completely in pan. Server warm with extra lemon curd and chopped nuts.

Notes

1. Lemon curd can be made upto one week in advance.

By Himanshu Taneja

The White Ramekins http://thewhiteramekins.com/