Guilt-less Desserts & Treats for your Family


Lemon Curd and Pistachio Cake

Lemon Pistachio Cake (3)

My name is Lisa and I am married to a snorer.

Some nights it sounds like I am sleeping at a truck stop, others nights there is a constant thunderstorm in my bedroom but be sure that every night is met with some form of auditory assault.

You can tell a ‘snore widow’ by the bags under their eyes, the collection of ear plugs in their night stands and their over enthusiastic response when hearing that their partner has to spend the night away.

The weapons of choice for a snore widow include the subtle shoulder nudge, the more forceful elbow to the side and, the last resort, a pillow whack to the face attack. None of these banish the beast (although the threat of a night on the couch can also work) however they can give you a quick reprieve which is your window of opportunity for some much needed sleep.

Did you know that a ‘snore widow’ is 3.2 times more likely to commit spousal abuse; this is most likely in response to the casual “what a great night sleep I had” or the even more murderous “I’m so tired”. (Did you also know that 67.5% of all statistics are made up?!)

Lemon Pistachio Cake (7)

Lemon Pistachio Cake (10)

Last night I (accidentally) discovered a new tool in the fight for sleep. I was feeding 10 week old Miss L in bed and the husband was snoring blissfully away beside me. While I was facing the opposite direction I threw my right arm back with the objective of connecting a subtle shoulder nudge, but in the pitch black my aim was a little off and instead I ended up with my finger shoved down his throat which he then (accidentally) attempted to bite off. Needless to say, he stopped snoring and instead started screaming (and swearing). So if my aim was to create a quiet sleeping space I had failed miserably because apparently being awoken by a flying finger is cause for much commotion (or in my case muffled laughter). I am hoping though that I may have scared the snore out of him. It works for hiccups; why not snoring too?!

Lemon Pistachio Cake (2)

Lemon Pistachio Cake (12)

Last month was my birthday and I couldn’t decide which cake I wanted, although for a present I did ask for a peaceful night’s sleep! I had narrowed the field to two very different cakes and after much deliberation I decided to make both of them. I’m pretty sure that there are no calories in your own birthday cake so it seemed only fitting (or not fitting if you where to eat both of them!). The first of my birthday cakes was this Lemon Curd and Pistachio Cake. It’s a recipe I adapted from a Woman’s Weekly baking book because I love love love Lemon Curd.

This Lemon Curd and Pistachio Cake is much simpler to make than it looks. The Lemon Curd is a dairy free version of my most favourite treat ever and is super easy to make. The curd is spread over the cake batter and baked into the cake. After it’s baked into the cake (!!) the extra is spread over the piece of birthday cake with some whipped cream, just for good luck! The Lemon Curd is slightly soft on top of the cake and adds a delicious tang to the cake. Pistachios and Lemons work so well together (like in this dessert), although I think Passionfruit Curd would also work (why not try it and tell me?)

The cake part of this Lemon Curd and Pistachio Cake is a variation of a simple vanilla sponge cake. The pistachios are finely chopped (or processed) so when you take a bite of cake you get the flavour and texture of the nut but you don’t break your teeth. Important dental warning!!

This Lemon Curd and Pistachio Cake was birthday cake number 1. I’ll give you a clue to number 2; it contains avocado, popcorn and peanut butter!!!

Lemon Pistachio Cake (18)
Lemon Curd and Pistachio Cake
Serves 16
Lemon Curd is baked into a pistachio cake to make this a very elegant Birthday dessert.
Print
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 30 min
INGREDIENTS
Lemon Curd and Pistachio Cake
  1. 6 Eggs, separated (best at room temperature)
  2. 1/2 Cup Maple Syrup
  3. 2 teaspoons Vanilla Extract
  4. Rind of 1 Lemon
  5. 1/2 Cup Milk (of Choice)
  6. 3/4 Cup Coconut Flour
  7. 3 teaspoons Baking Powder
  8. 3/4 Cup finely chopped Pistachios
  9. 1 Cup Lemon Curd
Lemon Curd
  1. This recipe makes 2 Cups but the cake only needs 1- oops you'll have to eat the left overs!
  2. 3 Eggs
  3. 2 Egg Yolks
  4. 1/2 Cup Maple Syrup
  5. Zest of 1 to 2 lemons (start with 1, increase depending on taste)
  6. 2/3 Cup of Lemon Juice
  7. 1/2 Cup Coconut Oil (softened slightly)
INSTRUCTIONS
Lemon Curd and Pistachio Cake
  1. Make the lemon curd.
  2. Preheat the oven to 175C/350F.
  3. Line and grease a 20cm/8 inch round cake tin
  4. Place the egg whites into the clean bowl of a kitchen stand mixer fitted with a whisk attachment. Whisk the egg whites on medium/high until soft peaks form.
  5. Slowly add the maple syrup until large peaks have formed. Continue whisking on medium/high and add the vanilla extract.
  6. Add the egg yolks, one at a time. Only add the next yolk when the previous one has been fully incorporated. Whilst still whisking, pour the milk and rind into the egg mixture.
  7. In a separate bowl, lightly whisk the coconut flour and baking powder together. Ensure that the coconut flour has no lumps in it.
  8. Turn the whisk to low and add the flour mixture. (If you keep it on high then you will most likely end up wearing the flour). Once incorporated, return the whisk speed to medium/high to fully mix all the ingredients.
  9. Fold through 1/2 Cup of Pistachios; leave the remaining 1/4 Cup.
  10. Pour the cake mixture into the prepared tin. Spread 1 Cup of Lemon Curd evenly over the cake mixture, using a knife/spatula to smooth and spread.
  11. Sprinkle the remaining Pistachios over the Lemon Curd.
  12. Bake for 40 minutes, or until cooked through.
  13. Remove from oven and allow to cool in the tray.
  14. This cake can be eaten warm or cold and can be served with the extra Lemon Curd (if there is any left!) and/or whipped cream.
Lemon Curd
  1. Whisk the eggs, egg yolks, maple syrup, lemon zest and juice in a heat proof bowl until the mixture is well combined.
  2. Place the bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water.
  3. Once the mixture has started to warm, add the coconut oil 1 spoonful at a time. Whisk after each addition.
  4. Only add the next spoonful once the previous one has combined.
  5. Stir regularly.
  6. This should take approximately 15 minutes. When done the mixture will be thickened and able to coat the back of the spoon.
  7. Cool and place in a glass container. Store in the fridge
Adapted from AWW 'Love to Bake'
Adapted from AWW 'Love to Bake'
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/

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