Scrumptious Lemon, Rosewater & Pistachio Cake Delight
45
min
325
Calories
18g
Fats
45g
Carbs
6g
Protein
Indulge in a heavenly slice of Lemon, Rosewater, and Pistachio Cake that blends sour, sweet, and floral flavors in a moist and fluffy dessert. Perfect for tea time or a festive gathering.
Ingredients:
Step 1: Prepping Dry Ingredients
Start by sifting 2 cups of all-purpose flour along with 2 teaspoons of baking powder and 1/2 teaspoon of salt into a large mixing bowl. This not only ensures your cake will have a light and fluffy texture but also evenly distributes the leavening agent. Sifting is like giving your cake a small spa treatment, ensuring it rises beautifully with no lumps.
Pro Tip: Always sift from a height for more aeration in the mixture!
Step 2: Incorporate Almonds and Sugar
To the dry mix, add 1 cup of ground almonds and 1 cup of caster sugar. The almonds add an incredible depth of flavor and a tender crumb to your cake, making every bite just melt in your mouth. Mix these well to ensure the sweet and nutty flavors are well distributed throughout.
Pro Tip: Ground almonds not only add flavor but also help to keep the cake moist.
Step 3: Prepare Wet Mixture
In a separate bowl, whisk together 3 large eggs, 1/4 cup of honey, 1 cup of natural yoghurt, 1/2 cup of sunflower oil, and 2 teaspoons of lemon zest. Whisk until you get a harmonious blend that will imbue the cake with moisture and a delicate zestiness.
Pro Tip: The quality of yogurt directly impacts the cake's moistness, so choose a good one!
Step 4: Combine Wet and Dry Mixes
Create a well in the center of your dry ingredients and gradually pour in the wet mixture, uniting them gently with a whisk until just combined. Be careful not to overmix to maintain the cake's tender crumb. This step is crucial as it’s where everything starts to come together, aiming for a batter that’s smooth but still has personality.
Pro Tip: Stop mixing as soon as there are no dry spots to avoid a tough cake.
Step 5: Adding Pistachios
Fold in half a cup of chopped pistachios, dispersing them evenly throughout the batter for small bursts of nuttiness in every slice. This not only introduces an interesting texture contrast but also adds a hint of saltiness that elevates the cake’s overall flavor profile.
Pro Tip: Chop the pistachios roughly for texture in every bite.
Step 6: Bake
Pour the cake mixture into a 22 cm springform cake tin lined with greaseproof paper and bake at 356°F (180°C) for 50 minutes. The anticipation builds as the cake bakes, filling the kitchen with a warm, citrusy aroma. When done, a skewer inserted in the middle should come out clean, signifying it’s ready to cool.
Pro Tip: Letting the cake cool in the tin helps it set without falling apart.
Step 7: Prepare Syrup
While the cake is cooling, prepare the syrup by boiling 1/2 cup of water with 1/2 cup of sugar until reduced by half, then add 1/4 cup of lemon juice and boil for another 2 minutes. After cooling slightly, stir in 2 tablespoons of rosewater, introducing a subtle floral note that complements the lemon beautifully.
Pro Tip: Adding rosewater off the heat ensures its delicate flavor isn't lost.
Step 8: Finishing Touches
Poke holes on the top of the warm cake and generously spoon over the syrup, allowing it to seep into every pore, carrying the sweet and floral essences deep into the cake. Sprinkle with more chopped pistachios for a final touch of crunch and color, then let the cake rest, soaking up the flavors for about an hour before it’s ready to be devoured.
Pro Tip: The longer the cake soaks in the syrup, the more flavorful it will be.
Step 9: Serve
Your Lemon, Rosewater, and Pistachio Cake is now ready to grace any table, be it a casual afternoon tea or a special occasion. The light sweetness and the heady aroma of rosewater make this cake unforgettable, while the pistachios add the perfect crunch. Decorate with rose petals for a final, elegant touch. Beautifully moist, with the sunshiny zest of lemon and the romance of rosewater, this cake is more than a dessert; it’s a delightful experience.
Pro Tip: Serve with a dollop of whipped cream for added indulgence.
