Pistachio Cake With Lemon Curd

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• Step 1

  Preheat the oven to 180°C/350°F/GM4. Line the cake tin with greaseproof paper.

• Step 2

  Put 100g of the pistachios into a food processor and whizz until finely ground (if you don’t have a food processor, finely chop them instead). Set aside.

• Step 3

  Cream together the butter and sugar until light and fluffy. Mix in the eggs, then add the flour, lemon zest and ground pistachios until well combined.

• Step 4

  Pour into the prepared cake tin, smooth out as best you can and bake in the oven for 40 minutes until golden and springy and a skewer poked into the centre of the cake comes out clean.

• Step 5

  Meanwhile, toast and chop the remaining 50g of pistachios.
  Once the cake is out of the oven, immediately spread three-quarters of the jar of lemon curd over it and sprinkle over the chopped pistachios. Leave to cool completely in the tin, then turn out and serve each slice with a spoonful of the remaining lemon curd.

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