Mini Pistachio & Lemon Cakes

Name: Mini Pistachio & Lemon Cakes
Ingredients: 100 g unsalted butter (softened); 100 g caster sugar; 2 medium eggs; 100 g self-raising flour; 50 g ground almonds (or use 150g SR flour total); 1 tbsp whole milk; 75 g courgette (finely grated and squeezed dry); Zest of ½ lemon; 1 tsp vanilla extract; 120 g unsalted butter (softened); 180 g icing sugar; 50 - 100 g pistachio paste (adjust to taste); Lemon curd (roughly 1 tsp per cake); Crushed pistachios; Extra icing for piping (optional)

Soft, zesty sponge layered with lemon curd and topped with a silky pistachio frosting. These vibrant mini cakes are rich, nutty, and just the right amount of indulgent

Ingredients

For the cake

100 g unsalted butter softened
100 g caster sugar
2 medium eggs
100 g self-raising flour
50 g ground almonds (or use 150g SR flour total)
1 tbsp whole milk
75 g courgette finely grated and squeezed dry
Zest of ½ lemon
1 tsp vanilla extract

For the icing

120 g unsalted butter softened
180 g icing sugar
50 - 100 g pistachio paste (adjust to taste)

To fill & finish

Lemon curd (roughly 1 tsp per cake)
Crushed pistachios
Extra icing for piping (optional)

Method

Make the sponge

1. Preheat the oven to 170°C fan.
2. Line a Swiss roll tin (approx. 23x33cm) with baking paper.
3. Cream the butter and sugar until pale and fluffy.
4. Beat in the eggs one at a time, then fold in the flour, almonds, milk, grated courgette, lemon zest and vanilla.

Bake

1. Spread the mixture evenly in the tin and bake for 18–22 minutes, or until golden and just springing back to touch.
2. Cool it in a tin for 5 minutes, then turn out onto a wire rack to cool completely.

Make the frosting

1. Beat the butter until soft, then gradually add the icing sugar and pistachio paste.
2. Whip until pale and fluffy.
3. Adjust pistachio paste to taste, it should be smooth, nutty and light green.

Assemble the cakes

1. Use a round cutter (6–7cm) to cut 4 circles from the cooled sponge.
2. Carefully slice each one horizontally.
3. Fill with a small spoonful of lemon curd, then sandwich the halves together.

Frost and finish

1. Spread the frosting all over each mini cake.

2. Roll the sides gently in crushed pistachios.
3. Finish with a dot of icing on top or an extra drizzle of curd if you like.

Tips

1. Use the trimmed sponge off-cuts for cake pops or to snack on with tea.
2. Pistachio paste varies in intensity of taste as you go.
3. These keep well for 2 days in the fridge, best served at room temperature.

Back to recipes

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