When I’m entertaining, I like a dessert that’s going to bring the wow factor, can be partially made ahead and isn’t too faffy. This nutty citrus cake ticks all of those boxes; it’s also baked in one tin and then cut into strips for layering. I use shop-bought lemon curd to save on time and, instead of making a ganache, I simply fold finely chopped white chocolate into whipped cream.
Lemon, pistachio and white chocolate cake
Prep 10 min
Cook 1 hr
Serves 8-10
For the cake
100g softened unsalted butter, plus extra for greasing
75g pistachios, plus extra, chopped, to finish
150g caster sugar
2 tbsp neutral oil
Finely grated zest of 1 lemon
2 large eggs
100g plain flour
1 tsp baking powder
30g ground almonds
¼ tsp salt
For the lemon syrup
60ml fresh lemon juice
60g caster sugar
For the filling
100g white chocolate
400ml double cream
½ tsp vanilla bean paste
4 tbsp lemon curd
Heat the oven to 180C (160C fan)/350F/gas 4, and grease and line a 30cm x 20cm swiss roll tin.
Grind the pistachios in a food processor until fine. Cream the butter, sugar, oil and lemon zest until pale and creamy, then add the eggs one at a time, beating well after each addition.
In a separate bowl, mix the flour, ground pistachios, baking powder, almonds and salt, add this to the butter mix in two batches, and mix in gently. Pour into the prepared tin and bake for 20-25 minutes, until nicely browned and a skewer inserted into the middle comes out clean.
Meanwhile, make a syrup. Put the lemon juice and sugar in a small pan, bring to a boil, then turn down to a simmer and cook for a minute. Take off the heat and leave to cool
Prick the surface of the baked cake with a skewer and spoon over the cooled syrup.
To make the filling, finely chop the white chocolate. Lightly whip the double cream and vanilla in a bowl to very soft peaks. Take out about a third of the cream and put it in a separate bowl – this will be used for the cake topping. Fold the chopped white chocolate into the remaining cream.
To assemble, trim the edges of the cake and cut it widthways into three. Put one strip of cake on a serving platter and spoon or pipe on half the white chocolate cream. Add dollops of lemon curd, then top with the second strip of cake and repeat the toppings. Lay the last layer of cake upside down on top and finish with the reserved cream. Cover with a generous sprinkle of chopped pistachios, then slice and serve.
