Cake with lemon, rosewater and pistachios Recipe

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1 vote | 905 views

Extraordinary cake full of Middle eastern flavours keeps moist for several days.

Prep time:
Cook time:
Servings: 12 servings


Cost per serving $0.87 view details


  1. Sift the flour, baking powder and salt into a large bowl. Add the ground almonds and caster sugar and mix.
  2. Mix the eggs, honey, yoghurt, sunflower oil and lemon zest together well in another bowl.
  3. 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.
  4. Add some chopped pistachios to the mixture.
  5. Pour the mixture into the 22cm spring form cake tin lined with greaseproof paper and bake in the oven at 180°C for 50 minutes or until a skewer inserted into the middle comes out clean. Allow to cool in the tin for about 20 minutes.
  6. 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.
  7. 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.
  8. Decorate with rose petals before serving.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 122g
Recipe makes 12 servings
Calories 332  
Calories from Fat 202 61%
Total Fat 22.99g 29%
Saturated Fat 3.16g 13%
Trans Fat 0.0g  
Cholesterol 51mg 17%
Sodium 570mg 24%
Potassium 163mg 5%
Total Carbs 25.3g 7%
Dietary Fiber 1.6g 5%
Sugars 2.21g 1%
Protein 6.91g 11%
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