A delicious pistachio and lemon traybake, topped with chunky pistachio cream and finished with a layer of beautifully toasted Swiss meringue. A crowd pleaser for any occasion!
A delicious pistachio and lemon traybake, topped with chunky pistachio cream and finished with a layer of beautifully toasted Swiss meringue. A crowd pleaser for any occasion!
Preheat your oven to 350°F and line an 8x10-inch rectangular
baking pan with parchment paper.
Prepare the cake batter. In a large bowl, sift together the
flour, baking powder, baking soda, and salt. Add the sugar and ground
pistachios, and whisk until well combined.
In a medium bowl, mix the oil, egg, yogurt, lemon zest,
milk, and vanilla until smooth.
Gently fold the wet ingredients into the dry ingredients,
making sure to scrape the bottom of the bowl to incorporate any dry pockets.
Mix just until combined, being careful not to overmix.
Spread the batter evenly into the prepared pan, scatter a
few raspberries on top, and bake for 20-25 minutes or until a skewer inserted
into the center comes out clean. Allow the cake to cool in the pan for 20
minutes before transferring it to a cooling rack.
Swiss Meringue
Bring the water to a simmer. Add the egg whites in a bowl, then slowly pour in the sugar while whisking until fully combined. Set the bowl over the simmering water.
Start whipping on low speed, gradually increasing to medium-high. Whip for approximately 10 minutes, until the meringue becomes thick and glossy. After about 7 minutes, add the vanilla and salt while mixing.
To test the meringue, remove the whisk and turn it upside
down. If the meringue holds its shape without drooping, it is ready.
Assembly: Smooth the chunky pistachio spread onto the sponge (once cooled). Using a spatula top with a layer of swiss meringue and toast with a kitchen safe blowtorch.
