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.
Ingredients
flour
225g flour
baking powder
2 ½ tsp baking powder
salt
½ tsp salt
ground almonds
75g ground almonds
caster sugar
80g caster sugar
eggs
2 eggs
¼ Tbs runny honey
1 ¼ Tbs (50g) runny honey
natural yoghurt
250ml natural yoghurt
sunflower oil
150ml sunflower oil
Finely grated zest of lemon
Finely grated zest of 1 lemon
unsalted pistachios, roughly chopped
50g unsalted pistachios, roughly chopped
water
150ml water
caster sugar
100g caster sugar
Juice of lemon
Juice of 1 lemon
rosewater
1-2tbs rosewater