Lemon Cake with Pistachios
Lemon cake with pistachios is a recipe with fresh ingredients from the South Fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 untreated lemons (juice and zest)
- 1 tbsp Cornstarch
- 150 g sugar
- 3 eggs
- 75 g butter
- 3 eggs
- 90 g sugar
- 1 pinch salt
- 60 g flour
- 40 g cornstarch
- 1 tsp grated lemon peel
- 2 tbsp lemon juice
- 150 g fresh coconut meat (1 piece)
- 50 g pistachios (unsalted)
Instructions
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1.
Whisk the lemon juice with the zest, starch, sugar and eggs for the lemon cream. Cook the mixture over high heat while stirring vigorously with a whisk until it thickens, then strain through a fine sieve into a bowl. Let the mixture cool slightly, add the butter and blend with an immersion blender. Cover the cream with foil and chill.
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2.
Preheat the oven to 180°C (350°F) fan‑forced. Line the base of the pan with parchment paper. For the sponge separate the eggs; beat the yolks with half the sugar until fluffy. Whisk the whites with a pinch of salt, gradually adding the remaining sugar until stiff peaks form. Fold the meringue into the yolk mixture, sift in flour and starch, add lemon zest and juice, then fold everything together gently. Pour the batter into the prepared springform pan (22 cm), smooth the surface and bake for about 30 minutes (do a toothpick test). Remove, cool, release from the pan and let it set completely on a wire rack.
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3.
Cut the sponge in half horizontally. Spread half of the chilled lemon cream over the bottom layer, place the second layer on top and spread the remaining cream over it. Use a vegetable peeler to cut the coconut meat into curls. Sprinkle the coconut curls and pistachios over the cake.
