Cake with lemon, rosewater and pistachios
By: Easy cook - Lak...
Published: Wednesday, April 4, 2012 - 4:02am

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

Preparation

1 Sift the flour, baking powder and salt into a large bowl. Add the ground almonds and caster sugar and mix. 2 Mix the eggs, honey, yoghurt, sunflower oil and lemon zest together well in another bowl. 3 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. 4 Add some chopped pistachios to the mixture. 5 Pour the mixture into the 22cm springform 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. 6 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. 7 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. 8 Decorate with rose petals before serving.

About

Extraordinary cake full of Middle eastern flavours keeps moist for several days.

Comments:
Balvir singh

Awww..ì l0ve di$..
Briony Graham

Cake