Lemon and Pistachio Cake with Torched Meringue
This lemon and pistachio cake with torched Italian meringue is the kind of showstopper that looks far more complicated than it actually is. The cake itself is moist and tender, packed with ground pistachios and bright lemon, with lemon curd mixed right into the batter for extra intensity. The Italian meringue topping is pillowy and glossy, torched to golden peaks that add drama and a satisfying textural contrast. It's elegant enough for special occasions but straightforward enough to make on a whim. Serve it as a celebration cake or simply because you want something beautiful with your afternoon tea.
Lemon and Pistachio Cake with Torched Meringue Topping
Moist lemon and pistachio cake topped with pillowy torched Italian meringue. Elegant, citrusy and surprisingly straightforward - perfect for celebrations or afternoon tea.
Ingredients
- 150g plain flour
- 120g finely ground pistachios
- 1 tsp baking powder
- Small pinch of salt
- 80g butter, softened
- 80g lemon curd
- 160g caster sugar
- 3 eggs
- Zest of 2 lemons
- 2 tbsp lemon juice
- 225g caster sugar
- 70ml water
- 3 egg whites (roughly 90g)
- Pinch of cream of tartar or a few drops of lemon juice
Instructions
- Heat the oven to 170°C (150°C fan). Line the base and sides of a 20cm round cake tin with baking parchment. If you have a cake band, soak it in cold water for a few minutes and wrap it around the tin to help the cake bake evenly and stay level.
- In a large bowl, whisk together the softened butter, lemon curd and caster sugar until smooth and well combined.
- Add the eggs one at a time, whisking well after each addition until fully incorporated.
- Mix in the lemon zest and lemon juice.
- In a separate bowl, combine the plain flour, ground pistachios, baking powder and salt.
- Fold the dry ingredients into the wet mixture using a large spoon or spatula until just combined. Don't over-mix - stop as soon as you can't see any dry flour.
- Spoon the batter into the prepared tin and level the top with a spatula.
- Bake for 35 minutes until the cake is set, golden on top, and a skewer inserted into the centre comes out clean.
- Let the cake cool in the tin for 10 minutes, then turn out onto a wire rack and cool completely. This is important - the cake must be completely cold before you add the meringue or it will melt.
- While the cake cools, make the Italian meringue. Put the caster sugar and water in a small saucepan. Heat over medium heat without stirring until the syrup reaches 118°C on a sugar thermometer. This takes about 5 to 8 minutes.
- While the sugar syrup heats, put the egg whites in a clean, grease-free bowl with the cream of tartar or lemon juice. Start whisking on medium speed until soft peaks form.
- Once the sugar syrup reaches 118°C, remove from the heat. With the mixer running on high speed, slowly pour the hot syrup down the side of the bowl into the egg whites in a thin, steady stream. Avoid pouring it directly onto the whisk as it will splatter.
- Continue whisking on high speed for 5 to 8 minutes until the meringue is thick, glossy, and completely cool to the touch. It should hold soft glossy peaks.
- Place the cooled cake on a serving plate or cake stand. Pile the meringue on top of the cake, creating peaks and swirls with the back of a spoon or offset spatula. You want about an inch of height.
- Use a kitchen blowtorch to carefully torch the meringue all over until golden brown in spots. Work in sweeping motions to avoid burning.
- Serve immediately for the best texture. The meringue will start to weep after a few hours.
Nutrition Facts
Calories
365Fat
15 gSugar
40 gProtein
7 gCarbs
52 gApproximate values per serving
Ingredients and Sourcing Tips
Ground pistachios
Buy shelled, unsalted pistachios and grind them yourself in a food processor. Pulse until finely ground but not paste-like - you want a texture similar to ground almonds. Pre-ground pistachios are hard to find and often expensive.
Lemon curd
Good quality shop-bought lemon curd works perfectly here. It adds moisture and intense lemon flavour to the cake. Make sure it's proper lemon curd, not lemon pie filling which is too thick and sweet.
Eggs
Use large eggs at room temperature. Cold eggs can make the batter split. If you've forgotten to take them out of the fridge, put them in a bowl of warm water for 5 minutes.
Italian meringue
Italian meringue is cooked meringue made by pouring hot sugar syrup into whisked egg whites. It's more stable than French meringue and holds its shape beautifully. You need a sugar thermometer for this - don't try to guess the temperature.
Variations and Dietary Swaps
Orange and almond
Swap the lemon for orange zest and juice, and use ground almonds instead of pistachios. Use orange curd if you can find it.
Lime and coconut
Use lime zest and juice, replace 30g of the flour with desiccated coconut, and use lime curd.
Raspberry swirl
Fold 100g fresh or frozen raspberries through the batter before baking for pockets of tart fruit.
Gluten-free
Replace the plain flour with gluten-free plain flour. The ground pistachios already give the cake a good texture so it works well gluten-free.
Simple topping
If Italian meringue feels too fussy, top with whipped cream or a simple lemon glaze made from icing sugar and lemon juice instead.
Kitchen Notes
Grinding pistachios
Don't over-process the pistachios or they'll turn into butter. Pulse in short bursts and stop when they're finely ground but still dry. If you have a high-powered blender, use short pulses rather than continuous blending.
Stabilising
A few drops of lemon juice or cream of tartar helps stabilize the egg whites.
Cake band
A cake band (a strip of wet fabric wrapped around the tin) helps the cake bake more evenly and prevents a domed top. If you don't have one, don't worry - the cake will still taste great.
Sugar syrup temperature
118°C is crucial for Italian meringue. Too low and the meringue won't set properly. Too high and it will crystallize or scramble the eggs. A sugar thermometer is essential.
Making Italian meringue
Work quickly when adding the hot syrup to the egg whites. Pour it in a steady stream down the side of the bowl, not directly onto the whisk. Keep whisking until the bowl feels cool to the touch - this means the meringue is ready.
Torching the meringue
Hold the blowtorch about 10cm from the meringue and move it constantly in sweeping motions. Don't hold it in one spot or you'll burn it.
Serving timing
Serve immediately after torching the meringue for the best texture. The meringue will start to weep and droop within an hour or two, so don't make it too far ahead. The cake base keeps well for 3 days covered at room temperature, so bake it ahead and add the meringue just before you're ready to serve.
Storage
The un-topped cake keeps for 3 days at room temperature in an airtight container, or 5 days in the fridge. Once topped with meringue, serve within a few hours. Don't refrigerate the finished cake as the meringue will weep.
Serving Suggestions
What to serve alongside
This is rich and sweet enough to stand alone. A pot of tea or strong coffee cuts through the sweetness beautifully. Fresh berries on the side add a tart contrast if you want something extra.
When to serve
Perfect for birthday celebrations, afternoon tea, dinner party desserts, or any time you want something impressive. The torched meringue makes it feel special.
Portion sizes
This serves 8 to 10 people generously. The slices are quite rich, so you don't need huge portions.
Temperature
Serve at room temperature. The cake should be cool but not fridge-cold, and the meringue should be fresh and pillowy.
