Lemon, rosewater and pistachio cake

Prep: 20 mins
Cook: 50 mins
Lemon, rosewater and pistachio cake
Beautiful middle eastern inspired cake, perfect for entertaining friends.

250g butter

250g caster sugar

4 eggs

100g pistachio nuts, shelled. Plus extra for decoration

100g ground almonds

1 lemon, zest and juice

1 tsp rosewater

150g self raising flour

Icing

100g icing sugar

2 tbsp lemon juice

Dried edible rose petals to decorate (optional)

Preheat oven to 170°C/325°F/Gas mark 3.

Grease and line a 25cm cake tin.

Cream butter and sugar.

Add eggs one at time, beating between each addition.

In a food processor, blitz pistachios to fine crumbs.

Add pistachios and ground almonds to egg mix.

Add zest and juice of lemon.

Sift and fold in the flour.

Transfer to prepared baking tin & bake for 50 mins.

Remove from the oven and leave to cool on a wire rack.

Icing

Mix together the icing sugar and lemon juice.

Pour over the top of the cake and allow to drip a little over the sides.

Serves
10

Preparation Time
20 minutes

Cooking Time
50 minutes

Main ingredients
Dairy, Flour, Fruit, Sugar, Nuts

Recipe Type
Cakes & Baking, Dessert, Entertaining, Cake Stall, Vegetarian

Special Info
Vegetarian

Level of Difficulty
Easy

 
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