Cake with lemon, rosewater and pistachios

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%. If you like this recipe, take a look at these similar recipes: Lemon-Ginger Cake with Pistachios, Yellow Lemon Cake With Candied Lemons And Pistachios, and Rosewater & raspberry sponge cake.

Ingredients

You need the ingredients below to cook it

flour
flour
225 grams
baking powder
baking powder
2.5 teaspoons
salt
salt
0.5 teaspoons
ground almonds
ground almonds
75 grams
caster sugar
caster sugar
80 grams
eggs
eggs
2 Items
runny honey
¼ Tbs runny honey
50 grams
natural yoghurt
natural yoghurt
250 milliliters
sunflower oil
sunflower oil
150 milliliters
lemon zest
Finely grated zest of lemon
1 item
pistachios
unsalted pistachios, roughly chopped
50 grams
water
water
150 milliliters
caster sugar
caster sugar
100 grams
juice of lemon
Juice of lemon
1 item
rosewater
rosewater
1 Tbsp

Instructions

Let's follow the instructions for cooking it

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.