Recipe

Pistachio and lemon curd cake

  • 1 hr 20 mins cooking
  • Serves 12
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Ingredients

Lemon curd
  • 3 medium_piece eggs
  • 1 1/2 tablespoon lemon rind, finely grated
  • 1/2 cup (125ml) lemon juice, freshly squeezed
  • 3/4 cup (165g) caster (superfine) sugar
  • 100 gram unsalted butter
Pistachio cake
  • 1 1/4 cup (160g) finely chopped pistachios
  • 125 gram unsalted butter
  • 1 cup (220g) caster (superfine) sugar
  • 1 tablespoon lemon rind, finely grated
  • 3 eggs
  • 2/3 cup (100g) cake flour
  • 1 teaspoon baking powder

Method

Pistachio and lemon curd cake
  • 1
    To make lemon curd, combine eggs, rind, juice and sugar in a medium heatproof bowl; set over a medium saucepan of simmering water. Stir about 10 minutes or until mixture thickens and thickly coats the back of a spoon. Gradually add butter, stirring until smooth between additions. Strain mixture into a medium bowl. Cover surface with plastic wrap; cool. Refrigerate for 3 hours or until chilled.
  • 2
    Preheat oven to 180°C. Grease a 22cm (9-inch) springform pan; line base and side with two layers of baking paper. Spray the side lining paper with oil, avoiding the base. Place 1/4 cup (45g) of pistachios in the pan; rotate pan on its side to coat side with pistachios.
  • 3
    Beat butter, sugar and rind in a medium bowl with an electric mixer for 3 minutes until pale and fluffy. Beat in eggs, one at a time, until combined.
  • 4
    Sift flour and baking powder into a small bowl, add 2/3 cup (90g) of the nuts; stir to combine. Using a large metal spoon, fold dry ingredients into egg mixture until just combined.
  • 5
    Spoon cake mixture into pan; drop pan on work surface to settle the mixture. Spread 1 cup (200g) of the curd over batter, levelling the surface; scatter evenly with remaining pistachios. Cover remaining curd; refrigerate.
  • 6
    Bake cake for 40 minutes; cover surface with a round of baking paper to prevent nuts burning, then bake a further 10 minutes or until a skewer inserted into the center comes out clean (the top will still be slightly wobbly).
  • 7
    Serve cake warm or at room temperature with remaining lemon curd.

Notes

You can finely chop the pistachios in a food processor if you like; use the pulse button, in bursts, for an even texture. Cake flour is lower in protein than plain (all-purpose) flour so it produces a finer, more tender crumb in baking. This cake is best made on the day of serving.

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