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
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
-
1Sift the flour, baking powder and salt into a large bowl.
baking powder
all purpose flour
salt
bowl -
2Add the ground almonds and caster sugar and mix.
almond meal
caster sugar
-
3Mix the eggs, honey, yoghurt, sunflower oil and lemon zest together well in another bowl.
sunflower oil
lemon zest
yogurt
honey
egg
bowl -
4Make 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 -
5Add some chopped pistachios to the mixture.
pistachio nuts
-
6Pour 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 -
7Meanwhile, 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 -
8Add the lemon juice and boil for a further 2 minutes, then cool and add the rosewater.
lemon juice
rose water
-
9Make 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 -
10Decorate with rose petals before serving.