This is a 'weekend cake' because it takes basically half a day to make, but it does taste amazing with a really nice, light crumb. Definitely a 'fancy' cake. The quantities in the recipe are ridiculous, but that's the price you pay.
You need to use cake flour in this, which is regular flour with cornflour added, see here for how to make some. I tried making it with regular, fine-grained flour once and you can really taste the difference from the cake flour, it's much denser if you use regular flour. So the cake flour is worth it even though it's annoying to make, sifting it fifty billion times.
This recipe is mostly enjoyable to make except for the bit where you have to get the eggs to 38 degrees, it takes sooooooooooooooo long. After all this effort, the cake she makes in the video is really tiny. Definitely there is no point going to all this trouble for a cake that will be gone in five seconds, so I've doubled the quantities in the recipe for you below. This is enough for a medium sized cake, or six large muffins/bundlettes.
In a medium bowl, add the lemon zest and 20g lemon juice to the butter.
In a large bowl, whisk together the egg, vanilla extract, honey, and sugar (lightly with a hand whisk).
Fill a small bowl with some boiling water then place the large bowl over the smaller bowl and keep whisking the egg mixture until it reaches a temperature between 37-42 degrees celcius (if you have a thermometer) or if not just feel it with your finger, it should be lukewarm.
Preheat the oven to 160 fan forced
Remove the bowl with the egg from over the hot water, and replace it with the bowl with the butter, leaving it there until the butter is completely melted.
Meanwhile, using an electric whisk beat the egg mixture at a medium speed until it becomes frothy. Increase the speed to high, and keep whisking until it becomes more of a smooth mixture that create ribbons and disappears slowly (see the video)
Reduce the whisk speed to low, hold it at a right angle to the batter and slowly remove air bubbles from the batter.
Sift the cake flour into the egg mixture, and gently combine with a wooden spoon or spatula.
Take out the same amount of batter as you have butter mixture, and whisk this into the butter until its a smooth mixture.
Pour this into the cake mixture and gently combine.
Line a cake pan with baking paper, or if you're using a bundt grease it with butter and then flour it.
Pour the mixture into your cake pan, drop it a few times to get out the air bubbles again, then bake for 24 minutes (or a little less if you're making mini bundts, keep checking on them).
Allow to cool in the pan 8 minutes then transfer to a wire rack to cool completely.
When it's completely cool, ice with the lemon juice and powdered sugar mixture, then sprinkle with chopped pistachios
