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Cake with lemon, rosewater and pistachios

 
One serving costs about $0.69

$0.69 per serving

30 people like this recipe

30 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 vegetarian,lacto ovo vegetarian dessert
spoonacular Score:41%

Spoonacular Score: 41%

 

Cake with lemon, rosewater and pistachios is a lacto ovo vegetarian dessert. One serving contains 333 calories, 6g of protein, and 19g of fat. This recipe serves 12 and costs 69 cents per serving. 30 people were impressed by this recipe. It is brought to you by Foodista. A mixture of caster sugar, , ground almonds, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 38%, which is not so amazing. If you like this recipe, you might also like recipes such as Lemon-Ginger Cake with Pistachios, Yellow Lemon Cake With Candied Lemons And Pistachios, and Rosewater pomegranate sponge cake - Donna Hay #8 | Simone's KitchenSimone's Kitchen.

Cake works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
7.94 oz
7.94 oz flour
flour
2.5 tsps
2.5 tsps baking powder
baking powder
0.5 tsps
0.5 tsps salt
salt
2.65 oz
2.65 oz ground almonds
ground almonds
2.82 oz
2.82 oz sugar
sugar
2
2  eggs
eggs
1.76 oz
1.76 oz runny honey
runny honey
1.02 cups
1.02 cups natural yoghurt
natural yoghurt
5.07 oz
5.07 oz sunflower oil
sunflower oil
1
1  lemon zest
lemon zest
1.76 oz
1.76 oz unsalted pistachios
unsalted pistachios
5.07 oz
5.07 oz water
water
3.53 oz
3.53 oz sugar
sugar
1
1  lemon (juice)
lemon (juice)
1 tbs
1 tbs rosewater
rosewater
7.94 oz flour
7.94 oz
flour
2.5 tsps baking powder
2.5 tsps
baking powder
0.5 tsps salt
0.5 tsps
salt
2.65 oz ground almonds
2.65 oz
ground almonds
2.82 oz sugar
2.82 oz
sugar
2  eggs
2
eggs
1.76 oz runny honey
1.76 oz
runny honey
1.02 cups natural yoghurt
1.02 cups
natural yoghurt
5.07 oz sunflower oil
5.07 oz
sunflower oil
1  lemon zest
1
lemon zest
1.76 oz unsalted pistachios
1.76 oz
unsalted pistachios
5.07 oz water
5.07 oz
water
3.53 oz sugar
3.53 oz
sugar
1  lemon (juice)
1
lemon (juice)
1 tbs rosewater
1 tbs
rosewater

Equipment

toothpicks
toothpicks
oven
oven
cake form
cake form
sauce pan
sauce pan
skewers
skewers
whisk
whisk
bowl
bowl
toothpicks
toothpicks
oven
oven
cake form
cake form
sauce pan
sauce pan
skewers
skewers
whisk
whisk
bowl
bowl


Instructions

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

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.69
Ingredient
225 grams flour
2.5 teaspoons baking powder
75 grams ground almonds
80 grams sugar
2 eggs
50 grams runny honey
250 milliliters natural yoghurt
150 milliliters sunflower oil
1 lemon zest
50 grams unsalted pistachios
100 grams sugar
1 lemon (juice)
1 tb rosewater
Price
$0.30
$0.09
$1.50
$0.11
$0.48
$0.61
$1.10
$2.03
$0.50
$0.98
$0.14
$0.20
$0.21
$8.26

Nutritional Information

Quickview
333k Calories
5g Protein
19g Total Fat
37g Carbs
5% Health Score
Limit These
Calories
333k
17%

Fat
19g
29%

  Saturated Fat
2g
15%

Carbohydrates
37g
12%

  Sugar
20g
22%

Cholesterol
29mg
10%

Sodium
119mg
5%

Get Enough Of These
Protein
5g
12%

Vitamin E
5mg
36%

Phosphorus
146mg
15%

Selenium
9µg
14%

Vitamin B1
0.19mg
12%

Folate
41µg
11%

Vitamin B2
0.17mg
10%

Calcium
96mg
10%

Manganese
0.19mg
10%

Iron
1mg
9%

Fiber
1g
7%

Potassium
215mg
6%

Vitamin B3
1mg
6%

Copper
0.09mg
5%

Vitamin B6
0.08mg
4%

Magnesium
12mg
3%

Zinc
0.47mg
3%

Vitamin B5
0.3mg
3%

Vitamin B12
0.14µg
2%

Vitamin C
1mg
2%

Vitamin A
71IU
1%

Vitamin K
1µg
1%

Vitamin D
0.17µg
1%

covered percent of daily need

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