Lemon Pistachio Angel Cake

By KeyIngredient

If you love lemon curd, you’ll find this one good and tangy. Serve angel cake with fresh berries and a dollop of whipped cream. Extra curd will keep refrigerated up to 1 week.

Ingredients

• 4 to 5 lemons
• 1 1/3 cups (325 mL) granulated sugar
• 1 tbsp (15 mL) cornstarch
• 3 eggs
• 2 egg yolks
• 1/2 cup (125 mL) unsalted butter, cut into cubes
• One 450 g pkg angel food cake mix
• 1/3 cup (75 mL) shelled natural-coloured pistachios (not red), coarsely chopped, but leaving some whole
• Grated white chocolate or curls

Preparation

Step 1

1. Finely grate peel from 2 lemons (save for cake), then squeeze out 1 cup (250 mL) juice. In a medium-large saucepan, whisk sugar with cornstarch. Whisk in lemon juice, eggs and egg yolks until blended. Set over medium heat, stirring constantly until mixture boils, 7 to 10 minutes (cornstarch will prevent it from curdling). Remove from heat and stir in cubes of butter until combined. Sieve into a bowl. Place a piece of plastic wrap on surface and refrigerate until cold.

2. Prepare angel food cake as per package (do not overbeat), folding in lemon peel at the end. Bake and cool as directed on package. When cake is completely cooled, cut horizontally in half.

3. Place bottom layer on a cake plate and spread with about half the lemon curd. Place top of cake on curd. Spread top with a layer of curd (there will likely be leftover curd). Sprinkle with pistachios and chocolate.


Serves 8 to 10