Cake with lemon, rosewater and pistachios

You can never have too many dessert recipes, so give Cake with lemon, rosewater and pistachios a try. One portion of this dish contains around 6g of protein, 19g of fat, and a total of 333 calories. This lacto ovo vegetarian recipe serves 12 and costs 69 cents per serving. From preparation to the plate, this recipe takes roughly 45 minutes. 30 people found this recipe to be flavorful and satisfying. If you have eggs, natural yoghurt, runny honey, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 40%, which is rather bad. Try Lemon-Ginger Cake with Pistachios, Yellow Lemon Cake With Candied Lemons And Pistachios, and ROSEWATER AND ORANGE BLOSSOM SEMOLINA CAKE for similar recipes.

Servings: 12

 

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

150ml water

100g caster sugar

Juice of 1 lemon

1-2tbs rosewater

Equipment:

bowl

whisk

cake form

skewers

oven

sauce pan

toothpicks

Cooking instruction summary:

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.

 

Step by step:


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.


Nutrition Information:

Quickview
333 Calories
5g Protein
19g Total Fat
37g Carbs
5% Health Score
Limit These
Calories
333
17%

Fat
19g
29%

  Saturated Fat
2g
15%

Carbohydrates
37g
12%

  Sugar
20g
22%

Cholesterol
29mg
10%

Sodium
119mg
5%

Get Enough Of These
Protein
5g
12%

Vitamin E
5mg
36%

Phosphorus
146mg
15%

Selenium
9µg
14%

Vitamin B1
0.19mg
12%

Folate
41µg
11%

Vitamin B2
0.17mg
10%

Calcium
96mg
10%

Manganese
0.19mg
10%

Iron
1mg
9%

Fiber
1g
7%

Potassium
215mg
6%

Vitamin B3
1mg
6%

Copper
0.09mg
5%

Vitamin B6
0.08mg
4%

Magnesium
12mg
3%

Zinc
0.47mg
3%

Vitamin B5
0.3mg
3%

Vitamin B12
0.14µg
2%

Vitamin C
1mg
2%

Vitamin A
71IU
1%

Vitamin K
1µg
1%

Vitamin D
0.17µg
1%

covered percent of daily need
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