Summary

Cake with lemon, rosewater and pistachios is a lacto ovo vegetarian dessert. One serving contains 333 calories, 6g of protein, and 19g of fat. This recipe serves 12 and costs 69 cents per serving. 30 people were impressed by this recipe. It is brought to you by Foodista. A mixture of caster sugar, , ground almonds, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 38%, which is not so amazing. If you like this recipe, you might also like recipes such as Lemon-Ginger Cake with Pistachios, Yellow Lemon Cake With Candied Lemons And Pistachios, and Rosewater pomegranate sponge cake - Donna Hay #8 | Simone's KitchenSimone's Kitchen.

Instructions

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.

Ingredients

• 1 flour
• 2 baking powder
• 3 salt
• 4 ground almonds
• 5 caster sugar
• 6 eggs
• 7 ¼ Tbs runny honey
• 8 natural yoghurt
• 9 sunflower oil
• 10 Finely grated zest of lemon
• 11 unsalted pistachios, roughly chopped
• 12 water
• 13 caster sugar
• 14 Juice of lemon
• 15 rosewater

Directions

• 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.