Lemon rosewater pistachio cake
A delightful cake made with lemon, rosewater, and pistachios, perfect for special occasions or holidays. This lacto ovo vegetarian recipe is rich in vitamin C and iron.
Ingredients
flour
225 g
baking powder
2.5 tsps
salt
0.5 tsps
almond flour
75 g
sugar
80 g
free range eggs
2
runny honey
50 g
plain yogurt
250 ml
sunflower oil
150 ml
lemon peel
1
unsalted pistachios
50 g
water
150 ml
lemon juice
1
rosewater
1 tbs
Method
- 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.
Nutrition:
Carbs
36 g
Fat
18 g
Protein
5 g
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