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Roasted Pistachio Lemon Cake

  1. Roasted Pistachio Lemon Cake

    • Preheat oven to 160°C using top and bottom heat functions.
    • Part A: Sift self-raising flour and ground pistachio 3 times to get rid of impurities and aerate the flour.
    • In a separate bowl, combine egg yolks and vanilla extract.
    • In a mixer bowl fitted with paddle attachment, combine magarine with caster sugar.
    • Cream mixture until light in colour.
    • Add in the egg yolk mixture to emulsify.
    • Add in flour mixture, followed by full cream milk and lemon zest.
    • Set aside.
    • Part B: In a clean and dry mixing bowl, whip up egg whites and caster sugar to form a smooth and glossy meringue.
    • Gently and gradually, fold Part B into Part A with a spatula. Add in lemon juice and half of the lemon zest.
    • Transfer the batter into the prepared greased moulds, and sprinkle Part C and the balance of the lemon zest on top.
    • Bake for approximately 50 minutes.
    • Check for doneness using a skewer/cake tester.
    • It is done if the skewer comes out clean.
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