Delicious and creamy lemon cake.
1 pinch of salt
100g sour cream
160g T45 flour
3g baking powder
2 organic lemons
A little apricot jam
60g icing sugar
1 Tbsp lemon juice
A bit of Cointreau
A few pistachio seeds
- Butter and flour the mould (if necessary, depending on the type of mould)
- Melt butter in the microwave or in a bain-marie.
- Roast the pistachios in the oven at 180°C for just 5 minutes.
Break the whole eggs in a bowl, whisk, and add the sugar and salt. Keep whisking until the mixture turns white.
Loosen the sour cream with a little of the previous preparation. Once the mixture is well mixed, pour it back into the bowl and mix well.
Sieve the flour and baking powder, add them to the bowl, then mix using a spatula.
Add the melted butter and lemon zest. Mix gently, always using a spatula.
Pour into the mold, and bake in the oven at 180 ° C for 45 to 55 minutes (depending on the oven: check the cooking by inserting the tip of a knife in the heart of the cake and adjust the cooking time accordingly).
Unmold, then coat with jam diluted with a little hot water.
Prepare the icing: mix icing sugar, lemon juice, and Cointreau.
Once the jam coating is dry, glaze the cake, then decorate with pistachios.