Easy Pistachio And Lemon Curd Cake

Seriously guys, I feel like I'm on a roll with these baking posts... I did a cookie recipe last week, and here I am with another easy recipe from Tanya Burr's Tanya Bakes - because let's be real, it's the only baking book you need for EVERY RECIPE EVER.

It was my parent's anniversary on the Thursday so I decided to treat them by making this Pistachio and Lemon Curd cake. Becaaauseee (1.) my dad loves lemon and (2.) It sounded so nice by chucking in a whole load of pistachios in there. If you love these nuts and lemon then you'll be all over this. It was eaten in two nights between the three of us, so if you want to make this for yourself and your family for equal success, then read on...




1. Preheat the oven to 180 degrees and line a 21cm round loose-bottomed cake tin with grease proof paper. Then put 100g of the pistachios in a pestle and mortar or a food processor until finely grounded. Set aside for later.

2. Cream the butter and sugar together till light and fluffy, then add the eggs.

3. Add the flour, lemon and ground pistachios and whizz together till well mixed.

4. Pour into the tin, and smooth out as best you can (the mixture is pretty thick!), then put in the oven for 40 minutes. When the time is up, stick a skewer in the middle to see if it's ready - it should be clean when it's ready to come out!

5. Ground the remaining pistachios while the cake is in the oven. (You can toast them before doing this if you want) then when the cake comes out, asap spread the lemon curd all over the cake and then add the pistachios.

6. Leave to cool completely, turn out onto a plate, serve and enjoy!