Soft Lemon Cake with Pistachio Cream and Berries

For the lemon base: 

• Turn on the oven to 175°C. Beat the egg, sugar and lemon zest with an electric whisk until the mixture has doubled in volume, then add the cream.
• Sift the flour and baking powder and add to the mixture, then add the olive oil.
• Pour the mixture into a buttered mould with a diameter of 26 cm and a height of 2 cm. Bake for 12-15 minutes: the surface should be golden brown. Leave to cool before unmoulding.

For the chocolate and pistachio cream:

• Finely chop the chocolate and transfer to a bowl, with the Cremadelizia Pistacchio Babbi. 
• Bring the cream to the boil in a small saucepan, then pour it over the chocolate. Blend the mixture with a hand blender and leave to cool, then cover with cling film and refrigerate overnight.
• Before using the cream, whip it with an electric whisk and transfer it to a pastry bag with a smooth nozzle.

For the garnish:

• Transfer the lemon cake to the serving dish. Spread the jam evenly, then cover the surface with the pistachio cream.
• Decorate with the berries, grated lime zest and dust with icing sugar. Refrigerate until ready to serve.