Lemon, Rosewater & 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.
