Cake with lemon, rosewater and pistachios
You can never have too many dessert recipes, so give Cake with lemon, rosewater and pistachios a try. One portion of this dish contains around 6g of protein, 19g of fat, and a total of 333 calories. This lacto ovo vegetarian recipe serves 12 and costs 69 cents per serving. From preparation to the plate, this recipe takes roughly 45 minutes. 30 people found this recipe to be flavorful and satisfying. If you have eggs, natural yoghurt, runny honey, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 40%, which is rather bad. Try Lemon-Ginger Cake with Pistachios, Yellow Lemon Cake With Candied Lemons And Pistachios, and ROSEWATER AND ORANGE BLOSSOM SEMOLINA CAKE for similar recipes.
Servings: 12
Ingredients:
225g flour
2 ½ tsp baking powder
½ tsp salt
75g ground almonds
80g caster sugar
2 eggs
1 ¼ Tbs (50g) runny honey
250ml natural yoghurt
150ml sunflower oil
Finely grated zest of 1 lemon
50g unsalted pistachios, roughly chopped
150ml water
100g caster sugar
Juice of 1 lemon
1-2tbs rosewater
Equipment:
bowl
whisk
cake form
skewers
oven
sauce pan
toothpicks
Cooking instruction summary:
Sift the flour, baking powder and salt into a large bowl. Add the ground almonds and caster sugar and mix. Mix the eggs, honey, yoghurt, sunflower oil and lemon zest together well in another bowl. 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. Add some chopped pistachios to the mixture. 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. Meanwhile, make the syrup. In a small saucepan, boil the water and sugar for about 5 minutes until it is reduced by half. Add the lemon juice and boil for a further 2 minutes, then cool and add the rosewater. 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. Decorate with rose petals before serving.
Step by step:
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.
Nutrition Information:
covered percent of daily need
