Spring Lemon Cake with Pistachio Cream
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Czas na czytanie: 3 min
Information
90 min
10-12 people
Dessert / Cake
Spring is in full swing, and with it comes a craving for light, refreshing baked goods! We have a recipe for you that perfectly captures this atmosphere: a fluffy lemon cake, nestled inside with a velvety pistachio cream, all covered in a delicate icing with a hint of… Adalbert's Melon Green Tea! This combination of classic lemon freshness with the elegance of pistachios and the subtle, melon aroma of tea creates a dessert that will delight on Easter tables and at any spring gathering. Get baking!
Ingredients
Cake
- 250 g wheat flour
- 1.5 teaspoons of baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons of loose-leaf green tea (we recommend Adalbert's Melon Green Tea )
- 150 ml of milk
- 3 eggs
- 180 g of sugar
- 120 ml vegetable oil or melted butter
- 2 tablespoons of lemon juice
- Grated peel of 1 lemon
Pistachio cream
- 150 g mascarpone cheese
- 100 ml of 30% cream
- 2 tablespoons of ready-made pistachio cream ( e.g. NOCCIOLANDIA Natural Pistachio Cream )
- 2 tablespoons of powdered sugar
- 1 teaspoon of green tea infusion (from Adalbert's Melon Green Tea )
Pistachio icing
- 2 tablespoons of ready-made pistachio cream ( NOCCIOLANDIA Natural Pistachio Cream )
- 80 g powdered sugar
- 1–2 tablespoons of milk or cream 30%
- 1 teaspoon of lemon juice
- A few drops of green food coloring (optional, for a more intense color)
Decoration
- A handful of finely chopped pistachios
- Freshly grated lemon peel
Preparation
- Brewing the tea for the cake and cream: Pour hot (but not boiling – approximately 75°C) milk over 2 tablespoons of Adalbert's Melon Green Tea . Let steep for 3 minutes. Then carefully strain the milk through a strainer. Measure out 1 teaspoon of this infusion and set aside for the cream; use the rest for the cake.
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Preparation of the dough:
- Preheat the oven to 175°C (top and bottom). Grease a springform pan (preferably one with a chimney) thoroughly with butter and dust with flour or breadcrumbs.
- In one bowl, mix dry ingredients: flour, baking powder and baking soda.
- In a second, larger bowl, beat the eggs and sugar with a mixer at high speed for a few minutes until the mixture is light, thick and fluffy.
- Gradually add the oil (or melted, cooled butter) to the egg mixture, mixing constantly at low speed. Then add the previously prepared milk-tea infusion (without the 1 teaspoon reserved for the cream), lemon juice, and lemon zest. Mix briefly.
- Add the dry ingredients to the wet ingredients in two or three batches, mixing gently with a spatula or mixer at low speed just until combined – do not mix for too long.
- Pour the prepared dough evenly into the prepared pan.
- Bake in the preheated oven for approximately 40–45 minutes. Check by inserting a skewer into the center of the cake – if it comes out clean, the cake is ready.
- Remove the cake from the oven and leave it in the tin for about 10-15 minutes, then carefully turn it out onto a wire rack and let it cool completely before decorating.
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Preparation of pistachio cream:
- Place the mascarpone cheese and powdered sugar in a bowl. Mix briefly until combined.
- Gradually add the 30% cold cream, mixing constantly at medium/high speed until the cream becomes thick and fluffy (be careful not to overbeat the cream).
- Finally, add the prepared pistachio cream and the reserved 1 teaspoon of green tea infusion. Gently stir with a spatula until just combined.
- Filling the cake (optional, but impressive!): Once the cake has completely cooled, carefully cut it horizontally into two or three pieces. Evenly spread the prepared pistachio cream over the bottom (and middle, if there are three layers) of the cake. Cover with the top layer. If you don't want to cut it, you can simply drizzle the cake with icing and sprinkle with pistachios.
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Preparing the pistachio icing:
- In a small bowl, thoroughly mix the powdered sugar with the prepared pistachio cream.
- Gradually add the milk or cream, half a teaspoon at a time, stirring constantly until you achieve the desired smooth and pourable, but still quite thick, icing consistency.
- Add a teaspoon of lemon juice for a slight tartness. For a more intense green color, add a few drops of green food coloring and mix.
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Decoration:
- Pour the prepared pistachio icing over the cooled cake, letting it flow freely down the sides.
- Before the icing sets, sprinkle the top of the cake with finely chopped pistachios and freshly grated lemon zest.
- Set the cake aside for several minutes to allow the icing to set slightly before cutting and serving.
Tip
For a more intense tea flavor? If you're a big green tea fan, you can lightly grind the dry leaves of Adalbert's Melon Green Tea in a coffee grinder before adding them to the milk. The tea particles added to the cake will further enhance its unique aroma!
And that's it! Your Spring Lemon Cake with a heart of pistachio and a hint of Adalbert's Melon Green Tea is ready to delight. It's moist, aromatic, and beautifully presented. Perfect for afternoon tea (Adalbert's, of course! 😉) or as the star of the holiday table. Be sure to let us know how you liked it!
Enjoy! ♥️
Adalbert's Tea