Lemon Curd Pistachio Cake

• portioner: 16 servings
• aktiv tid: 35 minutes
• total tid: 3 hours 15 minutes

Ingredienser

1 cup (150g) unsalted shelled pistachios

2 1/4 cups (290g) all-purpose flour

2 tsp (8g) baking powder

1/4 tsp (1g) baking soda

1/2 tsp (3g) salt

1 1/2 cups (300g) granulated sugar

4 tbsp (40g) lemon zest

1/2 cup (8 tbsp; 113g) salted butter, softened

2 tbsp (30g) olive oil (or oil of choice)

2 eggs, at room temperature

2 tsp (8g) vanilla bean paste or extract

Optional: 1/2 tsp (2g) almond extract

3/4 cup (180g) sour cream or Greek yogurt

1/2 cup (120ml) buttermilk, at room temperature [substitution: 1/2 (120ml) cup milk of choice mixed with 1/2 tbsp (8ml) apple cider vinegar or lemon juice]

Lemon curd of choice, you can use homemade or store-bought (I personally used store-bought and this is the one I used)

3/4 cup (170g) salted butter, at room temperature

8oz (1 block; 250g) cream cheese, cold

2 1/4 cups (290g) powdered sugar

1/2 tsp (2g) vanilla bean paste or extract

Pinch of salt

Chopped pistachios

Candied or dried lemons

Vejledning

Preheat the oven to 350F. Grease and line a 9x9” square baking pan with parchment paper and set aside.

Add the pistachios to a food processor or blender, and blend until finely ground. Set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a separate large bowl, add the sugar and lemon zest. Use your fingers to rub the sugar and lemon zest together. This will infuse the sugar with the lemon zest, and will make the lemon flavor really fragrant and shine in the cake!

Add the softened butter and olive oil (or oil of choice), and use a handheld mixer to cream together for about 2 minutes, until the mixture is very light and fluffy.

Then add in the eggs, vanilla, and almond extract (if using), and whisk until well combined.

Add the sour cream or Greek yogurt, and whisk until fully incorporated. Then add half of the dry ingredient mixture and fold until just combined. Add in the buttermilk, and fold again until fully incorporated. Finally add the remaining dry ingredients, and fold until just combined, being careful not to over-mix.

Fold in the ground pistachios.

Transfer the batter to the prepared baking pan and spread out the top into an even layer.

Place the pan on the middle rack of your oven and bake at 350F for 40-43 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and allow it to cool in the pan for 30 minutes. Then remove the cake from the pan and place on a wire cooling rack to continue cooling until COMPLETELY cool (this is important)! The cake needs to be completely cooled before adding the cream cheese frosting, or else the frosting will melt when added. Towards the end of the cooling process, you can place the cake into the refrigerator to speed it up, if needed.

Once the cake is almost cooled, prepare the cream cheese frosting. In a large bowl using a handheld mixer or a stand mixer using the paddle attachment, beat the butter and cream cheese together until smooth and fluffy. Then, beat in the powdered sugar, vanilla, and a pinch salt until well combined and smooth. Set aside or transfer the frosting to a piping bag fitted with any desired tip (if you planning on piping the frosting on top).

Place the lemon curd into a piping bag with the end snipped off or large ziplock bag with the corner snipped off.

Once the cake is completely cooled, use the end of a wooden spoon, a skewer or a different utensil to poke medium-sized holes all over the surface of the cake, pushing about halfway down. Pipe the lemon curd directly into each hole, filling to the top.

Frost the top of the cake with the cream cheese frosting, either by piping it or simply spreading it across the top of the cake. Then finish by garnishing with chopped pistachios and candied or dried lemons, if desired.

Slice the cake into 9 or 16 squares and serve.

Enjoy!