Cake with lemon, rosewater and pistachios Recipe
Extraordinary cake full of Middle eastern flavours keeps moist for several days.
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
- For the syrup:
- 150ml water
- 100g caster sugar
- Juice of 1 lemon
- 1-2tbs rosewater
Directions
- 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 spring form cake tin lined with greaseproof paper and bake in the oven at 180°C 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 12 servings | |
| Calories 332 | |
| Calories from Fat 202 | 61% |
| Total Fat 22.99g | 29% |
| Saturated Fat 3.16g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 570mg | 24% |
| Potassium 163mg | 5% |
| Total Carbs 25.3g | 7% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.21g | 1% |
| Protein 6.91g | 11% |
