Lemon Pistachio Meringue Traybake
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!
Lemon Pistachio Swiss Meringue Traybake
Rated 4.0 stars by 1 users
Servings
12
Prep Time
35 minutes
Cook Time
20-25 minutes
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!
Whitworths Sugar
Ingredients
200g Plain Flour
1 ½tsp Baking Powder
½tsp Baking Soda
½tsp Salt
-
225g Whitworths Caster Sugar
- 60g Finely Ground Roasted, Unsalted Pistachios
90ml Olive Or Sunflower Oil
1 ½ Large Egg, room temperature
180ml Yogurt (full fat)
2tsp Lemon Zest
90ml Milk, room temperature
½tsp Vanilla Extract
Handful of Raspberries
3 Large Egg Whites
-
150g of Whitworths Icing Sugar
¼tsp of Sea Salt
Lemon & Pistachio Traybake
Swiss Meringue Top
Directions
Traybake
- 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.