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.

  • Serves: 12
  • Time: 45 Mins
  • Category: dessert
  • Health Rating: 3.0

Ingredients


Table
Grid

Instructions

Step 1: Sift the flour, baking powder and salt into a large bowl.

Ingredients:

  • baking powder
  • all purpose flour
  • salt

Equipment:

  • bowl

Step 2: Add the ground almonds and caster sugar and mix.

Ingredients:

  • almond meal
  • caster sugar

Step 3: Mix the eggs, honey, yoghurt, sunflower oil and lemon zest together well in another bowl.

Ingredients:

  • sunflower oil
  • lemon zest
  • yogurt
  • honey
  • egg

Equipment:

  • bowl

Step 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.

Equipment:

  • whisk

Step 5: Add some chopped pistachios to the mixture.

Ingredients:

  • pistachio nuts

Step 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.

Equipment:

  • oven
  • cake form
  • skewers

Step 7: Meanwhile, make the syrup. In a small saucepan, boil the water and sugar for about 5 minutes until it is reduced by half.

Ingredients:

  • sugar
  • syrup
  • water

Equipment:

  • sauce pan

Step 8: Add the lemon juice and boil for a further 2 minutes, then cool and add the rosewater.

Ingredients:

  • lemon juice
  • rose water

Step 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.

Ingredients:

  • pistachio nuts
  • syrup

Equipment:

  • toothpicks

Step 10: Decorate with rose petals before serving.


Dietary Information

  • Vegetarian

Nutrition Facts

NutrientAmount% Daily Needs
Calories324.57 kcal16.23%
Fat18.16 g27.94%
Saturated Fat2.3 g14.38%
Carbohydrates36.76 g12.25%
Net Carbohydrates35.09 g12.76%
Sugar20.1 g22.33%
Cholesterol30.08 mg10.03%
Sodium220.44 mg9.58%
Alcohol0.0 g100.0%
Alcohol %0.0 %100.0%
Protein5.84 g11.68%
Vitamin E4.93 mg32.85%
Selenium9.63 µg13.76%
Vitamin B10.19 mg12.42%
Calcium108.57 mg10.86%
Folate42.04 µg10.51%
Vitamin B20.17 mg10.1%
Phosphorus96.23 mg9.62%
Manganese0.19 mg9.36%
Iron1.55 mg8.62%
Fiber1.67 g6.67%
Vitamin B31.2 mg5.98%
Copper0.09 mg4.68%
Vitamin B60.08 mg3.86%
Magnesium12.83 mg3.21%
Potassium111.76 mg3.19%
Zinc0.47 mg3.1%
Vitamin B50.31 mg3.08%
Vitamin B120.15 µg2.42%
Vitamin C1.87 mg2.26%
Vitamin A72.15 IU1.44%
Vitamin K1.29 µg1.23%
Vitamin D0.17 µg1.12%