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Every bite of this Mary Berry Lemon and Pistachio Cake smacks you with zesty freshness alongside a yummy crunch from nuts. It's tender, soft inside—full of fine pistachio bits and lively lemon peel. You get a crispy, sweet-tart glaze on top, sprinkled with chopped pistachios for extra bite. The inside is a light green with lots of pistachio speckles, making it as pretty as it is tasty. Great for chill afternoons or when you want to show off at a get-together.
The first time I got to try this at my friend Sarah’s summer bash, it vanished before anything else. Folks were asking for how to make it before the party was even over. When I baked it at home later, the lemony nut scent was wild. Even my husband, who hardly ever cares for sweets, helped himself to seconds and snuck in for more. Now, it’s my go-to for parties. It always wins more praise than the fussier sweets.
Essential Ingredients
- Ground pistachios: Bring moisture, color, and tasty nuttiness to each bite.
- Lemon zest: Packs punchy flavor, brightens up the cake, and doesn’t add extra liquid.
- Eggs: Hold things together, add richness, and make it moist.
- Milk: Makes the texture soft and helps the top brown in the oven.
- Caster sugar: Melts quick so the cake bakes up delicate and light.
- Self-raising flour: Bakes up fluffy and keeps the cake’s shape reliable.
- Baking powder: Gives an extra lift for good measure.
- Unsalted butter: Makes the crumb rich and carries those flavors.
- Icing sugar: Mixes smooth with lemon for the top drizzle.
- Lemon juice: Blends into the glaze and keeps things zingy.
How To Bake It
- Add Final Touches:
- Drizzle the icing over the cooled cake and scatter pistachio bits on top.
- Mix Up The Glaze:
- Stir lemon juice and icing sugar until they’re silky and lump-free.
- Chill The Cake:
- Pop your cake in the tin for ten minutes, then get it onto a rack to cool off fully.
- Get Baking:
- Load the pan with batter. Bake in the oven for around 40–45 minutes.
- Get It Just Right:
- If needed, splash in a bit of milk until the batter drops slowly off your spoon.
- Add The Dry Stuff:
- Sift in flour and baking powder, then gently fold into your wet mix.
- Eggs Go In:
- Drop in your eggs one at a time, making sure each is mixed well before the next.
- Cream Butter and Sugar:
- Whisk up butter and sugar together until they look pale and fluffy.
- Oven and Pan Prep:
- Switch oven to 180°C regular or 160°C convection. Grease and line your cake tin.
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My grandma showed me long ago how just a handful of nuts can totally change a cake. We’d sit at her old kitchen table shelling pistachios. She pointed out how their oils made cakes soft like nothing else. Every time I whip up this mix, I think back to those sweet afternoons together.
Serving Ideas
Pop this on a stand with some berries to make it snazzy. Feeling fancy? Go ahead—add a scoop of vanilla ice cream or swirl some honey into whipped cream and serve on the side.
Fun Twists
For a warm, spicy hit, toss in a teaspoon of ground cardamom. Want sweeter citrus? Try orange zest and juice instead of lemon. For extra richness, add a handful of white chocolate chunks.
Keep It Fresh
Sit it out at room temp for two days, or toss in the fridge if you want it to last longer. Got leftovers? Wrap and freeze slices up to three months, easy.
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This one started on a rainy day in England when I had too many lemons and pistachios to use up. The pop of colors and flavors just brightens everything, and even folks who say they'll stick to one slice always end up coming back for seconds.
Frequently Asked Questions
- → Can I swap in regular flour if I don’t have self-raising?
- You sure can. Just use the same amount of all-purpose flour, toss in two teaspoons baking powder and a small pinch of salt for every 175g you use. That should give your batter the lift it needs.
- → What’s the best way to blitz pistachios fine?
- Grab some unsalted, shelled pistachios. Buzz them quick in your food processor until they look like sand. Don’t go too long or you’ll make pistachio paste instead. If you like, check your grocery store for pre-ground pistachios too.
- → Any tips for making it ahead?
- Yep! The flavors get even better if you let it sit. Bake it up to two days early and stash it in a sealed container at room temp. Leave off the glaze and final nut sprinkle until you’re ready to eat so it stays fresh.
- → How can I make this one without dairy?
- Just swap regular butter for a plant-based version and use a dairy-free milk like soy or almond. The feel might change a little, but it’ll still taste awesome.
- → Is it okay to freeze this cake?
- No problem! Skip the glaze, wrap the cake tight in plastic then foil, and pop it in the freezer up to three months. Let it thaw out fully on your kitchen counter before adding lemon glaze and crunchy nuts.
- → I can’t do nuts—what’s an easy swap for pistachios?
- You can use finely ground sunflower seeds instead—they work for the nutty texture. Or sub in another 75g flour plus 25g semolina. The flavor won’t be the same, but with all that lemon it’ll still taste awesome.