1、Pistachio, courgette & lemon cake

Big on flavour but light on texture, this easy bake is just as good packed into a tin for a picnic or served with Greek yogurt for dessert

Pistachio, courgette & lemon cake recipe

Ingredients

  • 175g shelled pistachios
  • 250g golden caster sugar
  • 200g butter, at room temperature, plus extra for greasing
  • 280g plain flour
  • 1¼ tsp baking powder
  • 1¼ tsp bicarbonate of soda
  • 3 large eggs
  • 140g Greek-style, full-fat yogurt (buy a big pot and keep the rest to serve alongside)
  • zest and juice 3 lemons
  • 140g coarsely grated courgette
  • 175g icing sugar
  • 2 tbsp lemon curd (optional)

Method

  • Heat oven to 180C/160C fan/gas 4, grease a 20 x 30cm cake tin and line the base with baking parchment. Tip the pistachio sugar into a big mixing bowl with the butter, flour, baking powder and bicarb, eggs, yogurt and the zest and juice from 2 of the lemons. Beat with an electric whisk until smooth and combined.
  • Stir in the courgette until everything is well mixed, then scrape into the prepared tin. Bake for 35-40 mins until the cake is risen and golden, and a skewer poked into the centre comes out clean. Leave to cool.
  • When the cake has fully cooled, remove from the tin and peel off the baking parchment. Sift the icing sugar into a bowl, and gradually stir in enough lemon juice to get a runny-ish consistency. If you run out of juice, carry on mixing with water. Drizzle thickly over the cake, and repeat with lemon curd, if you like. Roughly chop the remaining pistachios and scatter over the icing, along with the remaining lemon zest. Leave to set for 10 mins, then cut into squares and serving with Greek yogurt. Will keep for 3 days in an airtight tin.

  • https://www.truecookbook.com/recipe/pistachio-courgette-lemon-cake-9193/

    2、Lemon & orange cake

    This citrus centrepiece has a secret ingredient that gives the cake a lovely texture, yet makes it gluten- and wheat-free
    Lemon & orange cake recipe

    Ingredients

    • 250g pack butter, softened
    • 250g golden caster sugar
    • 4 eggs
    • 250g gluten-free self-raising flour (we used Doves Farm, which is also wheat-free)
    • 2 tsp gluten-free baking powder
    • 250g mashed potatoes, forked through so it doesn't go in as one lump
    • 2 lemons, zest and juice
    • 1 orange, zest and juice
    • 175g icing sugar
    • squeeze lemon juice (save a little from the cake quantity)
    • chocolate eggs, to decorate, if you like (check they're gluten-free)

    Method

    1. Heat oven to 180C/160C fan/gas 4. Grease and line a deep, 20cm round cake tin. Beat the butter and sugar together until pale and fluffy, then gradually beat in the eggs, one by one. Fold in the flour, baking powder, mashed potato, zests and juices. Scrape into the tin and level the top. Bake for 45 mins until golden and a skewer poked in comes out clean. Cool in the tin for 10 mins, then move to a wire rack.
    2. Sift the icing sugar, then mix in enough of the lemon juice to make a stiff, but still runny icing. Spread over the cake so it dribbles down the sides a little. Add some chocolate eggs, if using. Leave until the icing has set, then slice and serve. Delicious with a dollop of natural yogurt.

    3、Rhubarb & lemon curd cake

    A lemon sponge cake dotted with tender pink pieces of rhubarb and topped with decadent cream frosting
    Rhubarb & lemon curd cake recipe

    Ingredients

    • 225g unsalted butter, softened, plus extra for the tin
    • 225g caster sugar
    • zest 1 lemon
    • 4 medium eggs at room temperature, beaten
    • 75g ground almond
    • 200g self-raising flour
    • 140g forced rhubarb, washed and cut into small chunks
    • 1 tbsp demerara sugar
    • 75ml double cream
    • 3 tbsp lemon curd, plus extra for drizzling

    Method

    1. Heat oven to 180C/160C fan/gas 4. Lightly butter a deep, round 20cm cake tin and line the base with a circle of non-stick baking parchment.
    2. Place the butter in a large bowl and beat with an electric whisk until light and fluffy, then add the caster sugar and lemon zest and beat again. Gradually add the eggs to the mixture, beating well with each addition, until fully combined. The mixture will begin to look glossy – if at any stage the mixture curdles, beat in a spoonful of ground almonds and continue to add the egg until it is all amalgamated.
    3. Stir in the ground almonds, then the flour, and fold everything carefully together using a large spoon. Fold through half the rhubarb, then transfer the mixture into the prepared cake tin and scatter with the remaining rhubarb. Finish with the demerara sugar sprinkled on top. Bake the cake for 45 mins, or until a skewer inserted into the middle comes out clean. Transfer to a wire rack to cool slightly in the tin, then remove from the tin. When the cake is cold, make the topping.
    4. Whip the cream in a large bowl until it forms soft peaks. In a small bowl, loosen the lemon curd with about 1 tbsp water and carefully fold it through the cream, without overworking. Spread over the cake, drizzle with a little more lemon curd and serve immediately.

    4、Pistachio praline & vanilla cake

    Pistachio praline and vanilla sponge - a nutty-tasting cake that's perfect for birthdays
    Pistachio praline & vanilla cake recipe

    Ingredients

    Method

    1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
    2. Blitz the pistachios in a food processor until very fine. Add the self-raising flour and caster sugar to the nuts and blitz until completely combined. Add eggs, baking powder and milk and mix together.
    3. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
    4. For the filling mix the soft cheese with the caster sugar and a few drops of vanilla essence.
    5. Sandwich the sponges with the filling. For the topping, stir 2 tbsp water with 100g caster sugar in a microwaveable bowl and microwave on High for 3-4 mins until bubbling and starting to caramelise. Stir in a handful of roughly chopped pistachios then quickly spoon onto the cake. Keep in an airtight container and eat within 2 days.

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