When Spring arrives, I can’t get enough of light, fresh, new season flavours. Last week I made lemon and pistachio biscuits, and this week I’m using lemon and pistachio to balance the floral notes of this perfectly seasonal cake. The zesty lemon really enhances this pairing, and the cake itself is deliciously light and moist. This cake – adapted from Waitrose online recipe directory – is ideal for a Spring celebration, and just a small slice will hit the spot.
4 large eggs, separated
100g caster sugar
75g butter, melted
Grated zest of 1 lemon
50g orange marmalade
1 tbsp rose Petals/ pistachios, to decorate.
Preheat the oven to 180C/ Fan 160C/ Gas 4. Grease and line an 18cm tin with baking parchment. Using a blender, blitz 100g of the pistachios until finely ground and finely chop the remaining 25g and set both aside. Beat the egg yolks with the caster sugar until pale in colour and thick and creamy.
Slowly add the ground pistachios and semolina followed by the melted butter, lemon zest and marmalade, and continue to beat until smooth.
While the machine is running, slowly add the ground pistachios and semolina followed by the melted butter, lemon zest and marmalade, and continue to beat until smooth.
Pour into the prepared tin and bake for 25–30 minutes until golden and a skewer inserted in the middle comes out clean.
While the cake is baking, make the syrup by heating 200g of caster sugar, 1 tsp rose water, the juice of 2 lemons, 1 tsp vanilla extract and 200ml water. Bring to the boil then reduce the heat to a simmer. Cook for about 15 minutes until reduced and syrupy.
While the cake is still warm in the tin, slowly pour half the syrup over the cake. Leave to cool completely before removing from the tin. Sprinkle with rose petals and/ or chopped pistachios, drizzle with the remaining syrup and serve with Greek yogurt for a fresh, Spring-like dessert.
What are you baking this weekend?