Description
Mary Berry’s Lemon and Pistachio Cake is a moist, tender sponge cake flavored with fresh lemon zest and finely ground pistachios. The cake is topped with a lemon glaze and garnished with chopped pistachios, adding a slight crunch and extra flavor. This cake strikes a perfect balance between citrusy freshness and nutty richness.
Ingredients
For the Cake:
- Unsalted butter (175g, softened): Adds richness and moisture.
- Caster sugar (175g): Sweetens the cake.
- Self-raising flour (175g): Provides structure and a light crumb.
- Baking powder (1 tsp): Helps the cake rise.
- Eggs (3 large): Binds and enriches the batter.
- Ground pistachios (100g, finely ground): Adds a nutty flavor and moisture.
- Lemon zest (zest of 2 lemons): Adds fresh citrus flavor.
- Milk (2-3 tbsp): Adjust the batter’s consistency.
For the Lemon Glaze:
- Icing sugar (100g): Sweetens the glaze.
- Lemon juice (juice of 1 lemon): Adds tartness and helps thin the glaze.
Optional Garnish:
- Chopped pistachios (for sprinkling on top): Adds color and extra crunch.
- Lemon zest or curls: For a decorative touch.
Instructions
Step 1: Preheat the Oven and Prepare the Tin
- Preheat your oven to 180°C (350°F) or 160°C (fan).
- Grease and line a 9-inch round cake tin (or a loaf tin) with parchment paper.
Step 2: Cream the Butter and Sugar
- In a large mixing bowl, cream the softened butter and caster sugar together until light and fluffy, which takes about 2-3 minutes with an electric mixer.
Step 3: Add the Eggs and Lemon Zest
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest for a fresh, citrusy flavor.
Step 4: Add the Dry Ingredients
- Sift in the self-raising flour and baking powder.
- Add the ground pistachios and gently fold until combined, being careful not to overmix.
Step 5: Adjust Consistency with Milk
- Add 2-3 tablespoons of milk to reach a smooth, pourable batter consistency.
Step 6: Bake the Cake
- Pour the batter into the prepared cake tin and smooth the top with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center comes out clean.
Step 7: Cool the Cake
- Allow the cake to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
Step 8: Prepare the Lemon Glaze
- In a bowl, whisk together the icing sugar and lemon juice until smooth and pourable. Adjust the lemon juice or icing sugar as needed to reach your desired thickness.
Step 9: Glaze and Garnish the Cake
- Drizzle the lemon glaze over the cooled cake, letting it run down the sides.
- Sprinkle with chopped pistachios and add lemon zest or curls on top for decoration.