Over the weekend, I was going through my larder, well its not really a larder I pretend it is. Its just space under the stairs where I store excess things mostly from the kitchen as space in the kitchen comes at a premium, so things like my Kitchenaid Food Processor and Kitchen Aid Artisan Mixer (both Birthday presents from D many years back) live under the stairs. As I was fumbling about I came across the box that contained loads of homemade jars of preserves, jams and chutneys that I made last year including a Marrow Curd.
I decided to approach the jar of Marrow Curd in the way I would approach Lemon Curd, so this cake is really a Lemon Pistachio cake with the lemon curd substituted with homemade marrow curd.
I guess you can make this Marrow Curd Pistachio Cake with other fancy pants curds like blackberry curd, strawberry curd, clementine curd, banana curd and many others - experiment, but then make sure you match the fruit or vegetable curd with a nut that compliments it.
This Marrow Curd Pistachio Cake was delicious, I mean really delicious. If you look close at the above photograph, you will see a thin line of the marrow curd. I just wish the green from the pistachio nuts came through too, but it certainly did in flavour.
Marrow Curd Pistachio Cake
Serves 8 - 12
125g pistachio nuts, shelled
150g soft butter
150g golden caster sugar
150g self raising flour
60g ground almonds
2 free range eggs
Juice of 1 lemon
240g - 280g marrow curd or lemon curd (or other curd)
Preheat the oven to gas mark 4/180oc.
In a food processor, grind 100g pistachio nuts.
Roughly chop the remainder and keep aside.
Then add in the soft butter, sugar, flour. ground almond and whizz to combine.
Then crack in the egg one at a time until well combined, then finally add in the lemon juice and whizz for a final time,
Scrape half of the mixture into the base of your tin and smooth it out with a spatula.
Then splodge over the marrow curd avoiding the edge.
Then cover with the remainder of the batter.
Evenly distribute the roughly chopped left over pistachio nuts on top.
Bake in oven for 45 - 55 minutes or until golden brown.
Allow the cake to cool before removing from tin and slicing.