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Pistachio Lemon Syrup Cake

Pistachio Lemon Syrup Cake

This is a very versatile cake- Do you love Pistachios?. Then you will love this. This recipe uses Australian Cup measurements.
Course Dessert
Servings 12

Ingredients
  

  • 375 gm butter unsalted butter, room temperature (250 gm)
  • 375 gm caster sugar (250 gm)
  • 6 whole eggs whisked ( 4 )
  • 1 lemon Zest
  • 1 whole vanilla pod or extract, Seeds scraped from one
  • 240 gm almond meal
  • 100 gm pistachios ground -use a food processor
  • 60 gm gluten free flour or plain flour, 30 gm
  • 100 gm pistachio paste or 50 gm, optional - this improves the colour and taste but is not essential

For the syrup topping

  • 60 ml lemon Juice approx 1/4 cup, or orange
  • 1 whole lemon zest of one
  • 50 gm caster sugar or more to taste
  • 40 ml Rose Water (2 tablespoons, if using)
  • 60 gm pistachios coarsely chopped and roasted or left whole if you prefer
  • edible roses and icing sugar to garnish

Instructions
 

  • Set the oven to 150 C or 300 F and use small loaf tins or 1 x 26 cm tin (11 inch)
  • Preheat the oven to 150 degrees C. Grease and the cake tin and use baking paper that comes all the way up the sides of the tin. If sing a loaf or square tin this will help with lifting the cake up and out of the tin.
  • Beat the butter and sugar in an electric mixer until light and fluffy.
  • Gradually beat the eggs into the mixture until incorporated, then add the vanilla and lemon zest. ( and the pistachio paste if using)
  • Fold in the ground nuts and flour.
  • Divide the batter between your two tins ( or 1 ) and bake for between 40 – 50 mins, testing to see if the cakes are done by inserting a skewer into the middle. Cover with foil if the cake starts to brown too much
  • When baked, remove from the oven and leave in the tins for about five minutes before running a knife around the outside to loosen. Leave the cake in the tin and dot with holes using a skewer or a fork.

For the syrup topping

  • Mix together the lemon juice and sugar. Bring to the boil, then simmer a couple of minutes without reducing too much. Spoon over the cake covering every inch. It may not need all of the syrup. Sprinkle with roasted Pistachios. They will stick to the syrup a little and this will help them stay on.
  • If you prefer a cake with less syrup just paint the top with a brush and syrup or just use a few spoonfuls before adding your toasted pistachios to the top

Notes

This would be great with orange zest too rosewater flavours . Serve it with yoghurt or cream or even chocolate, ice cream, cream or custard.