Cake with lemon, rosewater and pistachios

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%.

Ingredients

flour

flour

225 g

baking powder

baking powder

2.5 tsp

salt

salt

0.5 tsp

ground almonds

ground almonds

75 g

caster sugar

caster sugar

80 g

eggs

eggs

2

runny honey

runny honey

50 g

natural yoghurt

natural yoghurt

250 ml

sunflower oil

sunflower oil

150 ml

lemon zest

lemon zest

1

pistachios

pistachios

50 g

water

water

150 ml

caster sugar

caster sugar

100 g

juice of lemon

juice of lemon

1

rosewater

rosewater

1 tbs

Cooking in Steps

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

    baking powder

    baking powder

    all purpose flour

    all purpose flour

    salt

    salt

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

    almond meal

    almond meal

    caster sugar

    caster sugar

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

    sunflower oil

    sunflower oil

    lemon zest

    lemon zest

    yogurt

    yogurt

    honey

    honey

    egg

    egg

    bowl
    bowl
  4. 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
    whisk
  5. 5
    Add some chopped pistachios to the mixture.

    pistachio nuts

    pistachio nuts

  6. 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
    oven
    cake form
    cake form
    skewers
    skewers
  7. 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

    sugar

    water

    water

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

    lemon juice

    lemon juice

    rose water

    rose water

  9. 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

    pistachio nuts

    toothpicks
    toothpicks
  10. 10
    Decorate with rose petals before serving.