Lemon & Pistachio Cake

Serves 10
Total Time
1 Hour
For the marzipan
100g of Love Life Pistachios
50g of ground almonds
75g of Billington’s Golden Caster Sugar
75g of icing sugar
1 medium essential Waitrose egg white, lightly beaten
For the cake
175g of butter, softened
175g of Billington's Golden Caster Sugar
Finely grated zest of 2 lemons, plus 3 tbsp of juice
3 medium essential Waitrose Free Range Eggs
225g of self-raising flour
1 tsp of baking powder
For the butter icing
75g of butter, softened
75g of icing sugar, plus extra for dusting
1 tbsp of lemon juice
Chopped pistachios, to decorate
Step 1

Preheat the oven to 180°C. Grease and base-line 2x20cm sandwich tins. To make the marzipan, put the pistachios in a food processor and blend until finely ground. Add the almonds, caster sugar, icing sugar and the egg white and blend to a paste.

Step 2

For the cake, put the butter, sugar, lemon zest, eggs, flour and baking powder in a bowl and beat with a hand-held 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.

Step 3

Halve the pistachio marzipan and roll out each on a surface dusted with icing sugar until slightly smaller than the tins. Press gently over the sponge filling and cover with the remaining mixture. Bake for 35-40 minutes or until risen and just firm to the touch.

Step 4

Loosen the edges of the cakes with a knife and transfer to a wire rack to cool.

Step 5

For the icing, beat the butter with the icing sugar until light and fluffy. Beat in the lemon juice and use to sandwich the cakes together on a serving plate. Dust the top lightly with icing sugar and scatter with chopped pistachios to decorate. Cook's tip: Try swapping the butter icing for softly whipped cream swirled with a spoonful of lemon curd. Keep chilled and eat on the same day.

Recipe courtesy of Waitrose

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