- 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
- 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
- 1To 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.
- 2Preheat 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.
- 3Beat 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.
- 4Sift 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.
- 5Spoon 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.
- 6Bake 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).
- 7Serve cake warm or at room temperature with remaining lemon curd.
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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