Benjamina Ebuehi’s recipe for lemon, pistachio and white chocolate cake | The sweet spot

This lemon cake will whack up the wow factor, while the filling and topping are a lot less fiddly and involved than they at first appear

When I’m entertaining, I like a dessert that’s going to bring the wow factor, can be partially made ahead and isn’t too faffy. This nutty citrus cake ticks all of those boxes; it’s also baked in one tin and then cut into strips for layering. I use shop-bought lemon curd to save on time and, instead of making a ganache, I simply fold finely chopped white chocolate into whipped cream.