Baking Pistachio Cake | Something for the Weekend

This blog has always been a way to document my children’s childhood but recently I’ve found myself wanting to share more on here. To share activities that we get up to from a different angle so that others can follow along if they wish. And so, I’m starting a little Friday blog series called ‘Something for the Weekend’. Some weeks it may be an outside adventure, or an indoor activity or craft. Some week’s posts will be filled with photos and some may have a video. For my first week I’m sharing an afternoon spent baking.

We love baking in our house and it’s something that we’ve involved Lyra in since she was old enough to hold a spoon. To start with she would just prod the ingredients and generally make a mess but now she helps measure, stir, pour, and spoon mixture into cases. If Matt is baking with her she’s even allowed to crack the eggs into the bowl although that usually ends badly! When baking with little ones the end result is often far from perfect but the process is so much more enjoyable than baking alone and your toddler will always think it’s the greatest thing ever. This week we made a Pistachio cake with lemon curd from the Tanya Bakes
cookbook and it was definitely an example of how baking with toddlers doesn’t produce the prettiest cakes but it tasted amazing and really that’s all that counts right?! I’ve shared the recipe below in case anyone wants to try it and there’s a video at the bottom of this post showing Matt and Lyra baking it (which even includes some egg cracking from Lyra).

Pistachio Cake

Ingredients:

  • 150g pistachios
  • 200g softened unsalted butter
  • 200g caster sugar
  • 2 large eggs
  • 200g self-raising flour
  • zest of 1 lemon
  • A jar of lemon curd

Directions:

  • Preheat the oven to 180C / gas mark 4 and line a 21cm round cake tin with greaseproof paper
  • Cream together the butter and sugar then mix in the eggs. Lyra gets bored pretty quickly creaming the butter and sugar together but she loves cracking the eggs and mixing them in.
  • Finely grind 100g of pistachios in a food processor (or finely chop them but we used a processor as it was much easier).
  • Add the flour, ground pistachios and the lemon zest and mix until well combined. Again measuring and adding ingredients are the parts Lyra likes to help with but she’d definitely give mixing this part a good go.
  • Pour the mixture into the tin and bake for 40 minutes checking that a skewer poked into the centre comes on clean. We always let Lyra spoon the mixture into the cake tin
  • You could toast and chop the remaining pistachios whilst the cake is in the oven but if I’m honest we didn’t do this part!
  • When you take the cake out of the oven immediately cover it with the lemon curd. We took our cake out of the tin (well silicone baking mould) first but the original recipe says you should leave it in, oops! Lyra helped with covering the cake in lemon curd but did destroy parts of the cake whilst doing so.

We had lots of fun making this little post and I hope that some of you try baking the cake with or with your little ones because it is tasty! Let me know if you do try it or what you think of this new series and if there is anything you want me to include in it. You can also see more videos of our daily life over on our YouTube channel.

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