Lemon And Pistachio Cake

Ingredients

• 1 1/2 cups Plain flour
• 2 cups Raw pistachio nuts
• 1 cup Powdered sugar
• 1 cup Cold butter (cut into small pieces (227 gms))
• 1/2 tsp Salt
• 1/2 cup Unsalted butter (113 gms @room temperature)
• 1 cup Sugar
• 1-2 tbsp Fresh lemon zest (skin of 2 large lemons)
• 1/3 cup Fresh lemon juice
• 2 large Eggs (@ room temp)
• 1 1/2 cups Cake flour (refer notes for substitution)
• 1/2 tsp Baking powder
• 1/2 tsp Baking soda
• 1/2 tsp Salt
• 1/2 cup Buttermilk (refer notes for substitution)
• 1 1/2 cups Powdered sugar (I used Icing sugar)
• 1/3 -1/2 cup Lemon juice

Instructions

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Prepare a 10” Spring form pan with baking spray.

3. 3

   For the Pistachio Layer:

4. 4

   In a food processor, combine the flour, pistachios, sugar and salt. Pulse until well combined. Add the butter and pulse until a green, uniform dough forms.

5. 5

   Pour the dough into the spring form pan.

6. 6

   Press into a firm crust on the bottom of the pan. Set aside.

7. 7

   For the Cake Layer:

8. 8

   In the bowl of a standing mixer fitted with a whisk attachment, add the butter, sugar and lemon zest.

9. 9

   Beat the butter, sugar and zest together until they are light and fluffy.

10. 10

    In a separate bowl mix together the dry ingredients (cake flour, baking powder, baking soda & salt) and set aside.

11. 11

    With the mixer running on low, add the eggs one at a time, combining thoroughly in between.

12. 12

    Add the lemon juice, (it will look curdled, but it’s not!)

13. 13

    Alternately add the dry ingredients and butter milk, but make sure you start and end with the dry ingredients.

14. 14

    Mix the batter until all of the ingredients are completely combined and the batter is light and fluffy.

15. 15

    Pour the cake batter on top of the pistachio layer.

16. 16

    Bake the cakes on a middle shelf for 25-35 minutes (refer notes) or until a toothpick inserted in the center comes out clean. Let the cake cool before removing from the pan.

17. 17

    While the cake is cooling, make the lemon glaze. Whisk powdered sugar and lemon juice: Opaque and thick enough to coat, but still runny enough to drip down the sides.

18. 18

    When the cake is completely cool, pour the glaze over the top, letting it drip down the sides. Sprinkle with a few Tbs of chopped pistachio nuts.