Last weekend brought me into the last year of my twenties -I'm the big two nine ya'll! Sunday was spent surrounded by a few of my nearest & dearest - where we had a beige southern feast (mmm cheese), followed by servings of ultra-boozey pecan pie (thanks to my southern counter part, Leza) & a little ole (two-tiered) lemon cake (topped with sunflowers & lemon halves) - cause after all, who wouldn't want to spoil themselves on their birthday?
Little Mama's Lemon & Pistachio Cake
A little Mississippi favourite adapted from mama's old recipes. A moist, fluffy lemon sponge, layered with lashings of buttercream and smothered in roughly chopped pistachios.
Garnished with fresh sunflowers & a sliced lemon - perfect for a warm summer's eve.
For the Lemon Sponge:-
Ingredients (makes one small & one large sponge):
8 Egg Whites
2 1/4c Caster Sugar
1 1/4c Butter
1 1/4c Milk
3tsp Baking Powder
1 Lemon (Zested & Juiced)
In a large bowl, whisk the egg whites until dry and set aside.
In a separate bowl, cream together the sugar & butter, then add the vanilla, milk, lemon juice & zest and blend until smooth.
Next, sift in your flour, baking powder & salt - mixing until all is well incorporated. Fold in egg whites.
Pour into paper-lined tins & pop into the oven at 180C for approx 40min - your cake should be a lovely golden brown & cooked throughout.
Once baked, remove from the oven & leave on a rack to cool. Your kitchen should smell glorious!
For the Buttercream:-
1 large box Confectioner's Sugar
175g Unsalted Butter (at room temperature)
1 1/2tsp Vanilla Extract
Use a mixing paddle to cream the butter, then slowly add the confectioner's sugar - alternate with splashes of milk & vanilla to keep the mixture creamy.
Once completely cooled, slice both your sponges in half. Re-assemble the sponge layers by adding a thick layer of buttercream between them. Place the smaller sponge layer on top of the larger sponge layer. Tada!
Pistachios (roughly chopped)
On the bottom larger layer, lightly press the pistachios into the buttercream. Top off the smaller layer with fresh sunflowers and a sliced lemon.
Eat up ya'll!