Almond Pistachio Cake With Lemon Butter Cream

Almond Pistachio Cake With Lemon Butter Cream

Made for a first birthday and have slightly adjusted it. You can use a cream cheese mix if you find the butter cream to sweet. (50g butter, 250g cream cheese, 70g icing sugar)

www.yes-chef.io

Serves 8
Estimated Time: 02:02:10
Medium
Baking
United Kingdom

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Ingredients

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Method

Timer

Est. Time

1

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Preheat the oven to 180°C / 160°C fan / gas mark 4 / 356°F

Almond Pistachio Cake

01:00

2

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Toast the pistachios in a small frying pan and allow to cool. Keep 10g aside for decorating

Almond Pistachio Cake

05:00

3

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Lightly grease a 900g loaf tin and line the base with nonstick baking paper

Almond Pistachio Cake

03:00

4

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Cream the butter with the sugar and grated lemon zest until smooth

Almond Pistachio Cake

05:00

5

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Add the cooled pistachios to a blender and blitz to a powder. Don't over blend as the oils start to make them stick

Almond Pistachio Cake

02:00

6

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Add the eggs one by one, mixing well after each addition

Almond Pistachio Cake

04:00

7

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Incorporate the vanilla essence into the mixture

Almond Pistachio Cake

01:00

8

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Mix the flour and baking powder, then fold into the mixture with the pistachios and almonds

Almond Pistachio Cake

05:00

9

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Pour the mixture into a lined loaf tin

Almond Pistachio Cake

02:00

10

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Bake the cake for 50 minutes

Almond Pistachio Cake

50:00

11

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Test the cake by inserting a toothpick; it should come out clean

Almond Pistachio Cake

01:00

12

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Let the cake cool in the pan for 15 minutes

Almond Pistachio Cake

15:00

13

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Transfer the cake to a cooling rack to cool completely

Almond Pistachio Cake

20:00

14

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Beat the butter on low speed until soft

Lemon Butter Cream

03:00

15

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Add icing sugar gradually and beat until combined

Lemon Butter Cream

05:00

16

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Finely grate the zest of lemons

Lemon Butter Cream

02:00

17

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Squeeze the juice from the lemons until you have 0.5 tbsp

Lemon Butter Cream

01:00

18

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Add the lemon zest to the buttercream and beat until evenly distributed

Lemon Butter Cream

02:00

19

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Add the lemon juice gradually and beat after each addition

Lemon Butter Cream

02:00

20

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Check the consistency of the buttercream; adjust with milk if needed

Lemon Butter Cream

01:00

21

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Spread a 2mm thick layer of lemon curd on top of the cake

Almond Pistachio Cake Assembly

02:00

22

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Pipe the buttercream in a pattern on top of the cake

Almond Pistachio Cake Assembly

05:00

23

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Decorate with the remaining toasted pistachios

Almond Pistachio Cake Assembly

02:00

Preheat the oven to 180°C / 160°C fan / gas mark 4 / 356°F

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Toast the pistachios in a small frying pan and allow to cool. Keep 10g aside for decorating

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Time Left: 05:00

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Lightly grease a 900g loaf tin and line the base with nonstick baking paper

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Cream the butter with the sugar and grated lemon zest until smooth

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Add the cooled pistachios to a blender and blitz to a powder. Don't over blend as the oils start to make them stick

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Add the eggs one by one, mixing well after each addition

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Incorporate the vanilla essence into the mixture

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Mix the flour and baking powder, then fold into the mixture with the pistachios and almonds

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Pour the mixture into a lined loaf tin

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Bake the cake for 50 minutes

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Test the cake by inserting a toothpick; it should come out clean

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Let the cake cool in the pan for 15 minutes

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Transfer the cake to a cooling rack to cool completely

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Beat the butter on low speed until soft

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Add icing sugar gradually and beat until combined

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Finely grate the zest of lemons

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Squeeze the juice from the lemons until you have 0.5 tbsp

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Add the lemon zest to the buttercream and beat until evenly distributed

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Add the lemon juice gradually and beat after each addition

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Check the consistency of the buttercream; adjust with milk if needed

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Spread a 2mm thick layer of lemon curd on top of the cake

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Pipe the buttercream in a pattern on top of the cake

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Decorate with the remaining toasted pistachios

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