Cake with lemon, rosewater and pistachios

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.
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Comments

Balvir singh's picture

Awww..ì l0ve di$..

Briony Graham's picture

Cake

About

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

Yield:

12 servings

Added:

Wednesday, April 4, 2012 - 4:02am

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