Cake with lemon, rosewater and pistachios

Ready in : 45 mins

Cake with lemon, rosewater and pistachios might be just the dessert you are searching for. This lacto ovo vegetarian recipe serves 12 and costs 68 cents per serving. One portion of this dish contains about 6g of protein, 18g of fat, and a total of 325 calories. 30 people found this recipe to be flavorful and satisfying. A mixture of natural yoghurt, baking powder, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a pretty good spoonacular score of 41%.

Diets

LACTO OVO VEGETARIAN

Ingredients

flour

225 g

baking powder

2.5 tsp

salt

0.5 tsp

ground almonds

75 g

caster sugar

80 g

eggs

2

runny honey

50 g

natural yoghurt

250 ml

sunflower oil

150 ml

lemon zest

1

pistachios

50 g

water

150 ml

caster sugar

100 g

juice of lemon

1

rosewater

1 tbs

Cooking in Steps

1
Sift the flour, baking powder and salt into a large bowl.

baking powder

all purpose flour

salt

bowl
2
Add the ground almonds and caster sugar and mix.

almond meal

caster sugar
3
Mix the eggs, honey, yoghurt, sunflower oil and lemon zest together well in another bowl.

sunflower oil

lemon zest

yogurt

honey

egg

bowl
4
Make a well in the center of the dry ingredients and slowly pour in the wet ingredients, bringing them together with a whisk until they are just combined.

whisk
5
Add some chopped pistachios to the mixture.

pistachio nuts
6
Pour the mixture into the 22cm springform cake tin lined with greaseproof paper and bake in the oven at 180C for 50 minutes or until a skewer inserted into the middle comes out clean. Allow to cool in the tin for about 20 minutes.

oven

cake form

skewers
7
Meanwhile, make the syrup. In a small saucepan, boil the water and sugar for about 5 minutes until it is reduced by half.

sugar

water

sauce pan
8
Add the lemon juice and boil for a further 2 minutes, then cool and add the rosewater.

lemon juice

rose water
9
Make holes on top of the warm cake with a toothpick and spoon the syrup all over the top. Scatter the pistachios over and leave to cool for 1 hour.

pistachio nuts

toothpicks
10
Decorate with rose petals before serving.

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Cake with lemon, rosewater and pistachios

Diets

LACTO OVO VEGETARIAN

Ingredients

flour

225 g

baking powder

2.5 tsp

salt

0.5 tsp

ground almonds

75 g

caster sugar

80 g

eggs

2

runny honey

50 g

natural yoghurt

250 ml

sunflower oil

150 ml

lemon zest

1

pistachios

50 g

water

150 ml

caster sugar

100 g

juice of lemon

1

rosewater

1 tbs

Cooking in Steps

1 Sift the flour, baking powder and salt into a large bowl.

baking powder

all purpose flour

salt

2 Add the ground almonds and caster sugar and mix.

almond meal

caster sugar

3 Mix the eggs, honey, yoghurt, sunflower oil and lemon zest together well in another bowl.

sunflower oil

lemon zest

yogurt

honey

egg

4 Make a well in the center of the dry ingredients and slowly pour in the wet ingredients, bringing them together with a whisk until they are just combined.

5 Add some chopped pistachios to the mixture.

pistachio nuts

6 Pour the mixture into the 22cm springform cake tin lined with greaseproof paper and bake in the oven at 180C for 50 minutes or until a skewer inserted into the middle comes out clean. Allow to cool in the tin for about 20 minutes.

7 Meanwhile, make the syrup. In a small saucepan, boil the water and sugar for about 5 minutes until it is reduced by half.

sugar

water

8 Add the lemon juice and boil for a further 2 minutes, then cool and add the rosewater.

lemon juice

rose water

9 Make holes on top of the warm cake with a toothpick and spoon the syrup all over the top. Scatter the pistachios over and leave to cool for 1 hour.

pistachio nuts

10 Decorate with rose petals before serving.

Nutrition ?

Similar Recipes

Peppermint Hot Chocolate Cupcakes

Dulce De Leche Brownies

Vanilla Coconut Snowball Cupcakes

Tuscan White Bean Soup with Olive Oil and Rosemary

Pumpkin soup with wine

1
Sift the flour, baking powder and salt into a large bowl.

2
Add the ground almonds and caster sugar and mix.

3
Mix the eggs, honey, yoghurt, sunflower oil and lemon zest together well in another bowl.

4
Make a well in the center of the dry ingredients and slowly pour in the wet ingredients, bringing them together with a whisk until they are just combined.

5
Add some chopped pistachios to the mixture.

6
Pour the mixture into the 22cm springform cake tin lined with greaseproof paper and bake in the oven at 180C for 50 minutes or until a skewer inserted into the middle comes out clean. Allow to cool in the tin for about 20 minutes.

7
Meanwhile, make the syrup. In a small saucepan, boil the water and sugar for about 5 minutes until it is reduced by half.

8
Add the lemon juice and boil for a further 2 minutes, then cool and add the rosewater.

9
Make holes on top of the warm cake with a toothpick and spoon the syrup all over the top. Scatter the pistachios over and leave to cool for 1 hour.

10
Decorate with rose petals before serving.