Citrus Olive Oil Pistachio Cake

1. Preheat the oven to 180C fan bake. Line 2 x 22cm cake pan with baking paper.
2. In a food processor, blitz the pistachios with 3 tbsp of caster sugar until finely ground. Set aside.
3. In a stand mixer fitted with a whisk attachment, beat the eggs, sugar and zests until pale and thick. Slowly drizzle in the melted butter and olive oil to emulsify.
4. Combine all the dry ingredients, including the blitzed pistachios in a bowl.
5. By hand, gently fold in ⅓ of the dry ingredients, followed by a ⅓ of the citrus juice. Continue this pattern until all of your ingredients are incorporated.
6. Evenly divide the batter between the 2 prepared tins and spread out to the sides. Bake for around 30 minutes, or until lightly golden, springy to the touch and a knife inserted comes out clean.
7. Allow to cool for 10 minutes in the tin before transferring onto a wire rack to cool completely.
8. In the bowl of an electric stand mixer, beat the butter by itself until smooth.
9. Add the icing sugar and beat on high until seriously light and fluffy. Add the vanilla, then gradually add the cream cheese. Do not overdo this step.
10. Once the cakes are completely cool, ice one layer. Place the second layer on top and neatly ice it.
11. Decorate with smears of lemon curd, a scattering of pistachios and rose petals, and a few segments of fresh lemon.
12. Serve at room temperature. Refrigerate in an airtight container for up to 3 days.

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