Mary Berry Lemon And Pistachio Cake
Embark on a baking journey with the Mary Berry Lemon And Pistachio Cake, a recipe that embodies the elegance and simplicity for which Mary Berry, the Queen of Cakes, is renowned. This delightful cake combines the zesty freshness of lemon with the rich, nutty flavor of pistachios, creating a perfect balance of taste and texture.
Cultural or Historical Context Mary Berry, with her decades of culinary experience, has become a household name, particularly known for her contribution to baking. Her recipes, often featured in best-selling cookbooks and popular television shows, have inspired many to explore the joys of baking. The Lemon And Pistachio Cake is a testament to her philosophy of using simple ingredients to create exquisite flavors.
Ingredients for the Lemon And Pistachio Cake
- 225g self-raising flour
- 175g caster sugar, with an additional 75g for the drizzle
- 175g unsalted butter, softened
- 3 medium eggs
- 2 tablespoons full-fat milk
- Zest and juice from 2 large lemons
- 1 teaspoon baking powder
- Ground pistachios for garnish (optional)
Preparation Instructions
- Start by creaming together the butter and sugar until light and fluffy.
- Gradually add the eggs, one at a time, ensuring each is well incorporated.
- Sift in the flour and baking powder, then add the lemon zest and milk, mixing to achieve a smooth batter.
- Prepare a round cake tin by greasing and flouring, then pour in the batter, spreading evenly.
- Bake at 180°C (350°F) for about 35-40 minutes or until a skewer comes out clean.
- For the drizzle, mix lemon juice with the additional sugar and pour over the warm cake.
- Allow the cake to cool before serving, optionally garnished with ground pistachios.
Storage and Reheating This cake is best enjoyed fresh but can be stored in an airtight container for up to 3 days. To refresh, a quick warm-up in the microwave for a few seconds will do. It’s not recommended to freeze the cake once the drizzle has been applied, as the texture may change upon thawing.
Nutritional Information A serving of this cake provides an approximate calorie count of 380 kcal, with 28g of carbohydrates, 8g of protein, and 27g of fat. This includes a notable amount of Vitamin A, calcium, and iron, making it a treat that offers more than just taste.
FAQ about the Lemon And Pistachio Cake
- Can I use almond flour instead of self-raising flour? While Mary Berry's original recipe doesn't specify this substitution, almond flour can be used for a nuttier texture but may require adjustments in leavening agents.
- How can I ensure my cake is moist? The key is not to overbake the cake and to apply the lemon drizzle while the cake is still warm, allowing it to soak through.
Enjoy this delightful Mary Berry Lemon And Pistachio Cake, a recipe that's sure to impress at any gathering or simply as a treat for yourself. Mary Berry’s expertise in baking shines through in this simple yet flavorful cake, making it a perfect example of her culinary philosophy.