Lemon, Pistachio & White Chocolate Cake (the deceptively easy showstopper)
When I’m entertaining, I like a dessert that feels impressive - something that makes people do that lovely little “ooh” noise when it arrives at the table — but that doesn’t require you to spend your entire Saturday wrestling with sugar thermometers and swearing under your breath.
This cake is exactly that: a nutty, citrussy, gently layered thing of beauty that’s made in a single tray, sliced into neat strips, and then sandwiched with white chocolate cream. No complicated ganache, no mousse, no last-minute panic - just a gloriously tender sponge with all the right textures and a whisper of glamour. Also: you can make most of it ahead, and it holds up beautifully in the fridge.
The Cake Bit
(Prep 10 mins | Bake 25 mins | Serves 8–10 generously)
You’ll need:
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100g unsalted butter, softened (plus a bit extra for greasing)
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75g pistachios (plus extra, chopped, for a flourish at the end)
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150g caster sugar
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2 tbsp neutral oil (like sunflower)
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Finely grated zest of 1 lemon
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2 large eggs
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100g plain flour
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1 tsp baking powder
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30g ground almonds
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A pinch of salt
For the syrup:
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60ml fresh lemon juice
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60g caster sugar
For the filling:
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100g white chocolate
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400ml double cream
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½ tsp vanilla essence
How to do it (with zero faff)
Preheat your oven to 180°C (160°C fan), and line a 30 x 20cm Swiss roll tin - the shallow kind - with baking parchment.
Grind your pistachios in a food processor until fine (don’t worry if they’re not totally uniform - a bit of texture is nice). In a large bowl, cream together the butter, sugar, oil and lemon zest until pale and fluffy. Add the eggs one at a time, beating well.
In another bowl, mix the flour, ground pistachios, baking powder, ground almonds and salt. Gently fold this into the butter mixture in two batches, trying not to knock all the air out.
Pour into the tin, level it out, and bake for around 20–25 minutes, or until golden and a skewer comes out clean.
While it bakes, make a very simple syrup by heating the lemon juice and sugar in a small pan until the sugar dissolves and it simmers for a minute. Let it cool.
Once the cake is baked, prick the surface all over with a skewer and spoon the syrup on top. It sinks in and makes the whole thing slightly sticky and dreamy.
The Creamy Bit
Finely chop your white chocolate. In a bowl, whip the cream and vanilla to soft peaks — you want it pillow-y, not stiff. Scoop out about a third and set it aside for the topping. Fold the chopped white chocolate into the rest.
To Assemble (a fancy word for stacking things nicely)
Trim the edges of the cake so they’re neat, then slice the sponge widthways into three equal strips. Layer one strip on a serving plate, slather on half the white chocolate cream, add the second strip, repeat. Top with the final strip — turned upside down so it’s perfectly flat — then cover with the remaining cream and a very satisfying scattering of chopped pistachios.
Chill until ready to serve, slice generously, and accept compliments graciously.
Let me know if you give it a go!
Talk soon,
B x