Print Recipe

Lemon Curd and Pistachio Cake

Lemon Curd is baked into a pistachio cake to make this a very elegant Birthday dessert.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 30 mins
Servings: 16



    Lemon Curd and Pistachio Cake

    • 6 Eggs separated (best at room temperature)
    • 1/2 Cup Maple Syrup
    • 2 teaspoons Vanilla Extract
    • Rind of 1 Lemon
    • 1/2 Cup Milk of Choice
    • 3/4 Cup Coconut Flour
    • 3 teaspoons Baking Powder
    • 3/4 Cup finely chopped Pistachios
    • 1 Cup Lemon Curd

    Lemon Curd

    • This recipe makes 2 Cups but the cake only needs 1- oops you'll have to eat the left overs!
    • 3 Eggs
    • 2 Egg Yolks
    • 1/2 Cup Maple Syrup
    • Zest of 1 to 2 lemons start with 1, increase depending on taste
    • 2/3 Cup of Lemon Juice
    • 1/2 Cup Coconut Oil softened slightly



      Lemon Curd and Pistachio Cake

      • Make the lemon curd.
      • Preheat the oven to 175C/350F.
      • Line and grease a 20cm/8 inch round cake tin
      • 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.
      • Slowly add the maple syrup until large peaks have formed. Continue whisking on medium/high and add the vanilla extract.
      • 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.
      • In a separate bowl, lightly whisk the coconut flour and baking powder together. Ensure that the coconut flour has no lumps in it.
      • 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.
      • Fold through 1/2 Cup of Pistachios; leave the remaining 1/4 Cup.
      • 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.
      • Sprinkle the remaining Pistachios over the Lemon Curd.
      • Bake for 40 minutes, or until cooked through.
      • Remove from oven and allow to cool in the tray.
      • 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

      • Whisk the eggs, egg yolks, maple syrup, lemon zest and juice in a heat proof bowl until the mixture is well combined.
      • Place the bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water.
      • Once the mixture has started to warm, add the coconut oil 1 spoonful at a time. Whisk after each addition.
      • Only add the next spoonful once the previous one has combined.
      • Stir regularly.
      • This should take approximately 15 minutes. When done the mixture will be thickened and able to coat the back of the spoon.
      • Cool and place in a glass container. Store in the fridge


      Adapted from AWW 'Love to Bake'