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Cake with lemon, rosewater and pistachios

 
One serving costs about $0.68

$0.68 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:44%

Spoonacular Score: 44%

 

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.

Dessert works really well with Cream Sherry, Port Wine, and Moscato d'Asti. 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 Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» 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 caster sugar
caster sugar
2
2  eggs
eggs
1.76 oz
1.76 oz runny honey
runny honey
1.06 cups
1.06 cups natural yoghurt
natural yoghurt
4.67 oz
4.67 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 caster sugar
caster 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 caster sugar
2.82 oz
caster sugar
2  eggs
2
eggs
1.76 oz runny honey
1.76 oz
runny honey
1.06 cups natural yoghurt
1.06 cups
natural yoghurt
4.67 oz sunflower oil
4.67 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 caster sugar
3.53 oz
caster 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: $0.68
Ingredient
225 grams flour
2.5 teaspoons baking powder
75 grams ground almonds
80 grams caster sugar
2 eggs
50 grams runny honey
250 milliliters natural yoghurt
150 milliliters sunflower oil
1 lemon zest
50 grams unsalted pistachios
100 grams caster sugar
1 lemon (juice)
1 tb rosewater
Price
$0.30
$0.08
$1.50
$0.11
$0.48
$0.61
$1.14
$1.87
$0.50
$0.98
$0.14
$0.20
$0.21
$8.13

Nutritional Information

Quickview
324 Calories
5g Protein
18g Total Fat
36g Carbs
3% Health Score
Limit These
Calories
324k
16%

Fat
18g
28%

  Saturated Fat
2g
14%

Carbohydrates
36g
12%

  Sugar
20g
22%

Cholesterol
30mg
10%

Sodium
220mg
10%

Get Enough Of These
Protein
5g
12%

Vitamin E
4mg
33%

Selenium
9µg
14%

Vitamin B1
0.19mg
12%

Calcium
108mg
11%

Folate
42µg
11%

Vitamin B2
0.17mg
10%

Phosphorus
96mg
10%

Manganese
0.19mg
9%

Iron
1mg
9%

Fiber
1g
7%

Vitamin B3
1mg
6%

Copper
0.09mg
5%

Vitamin B6
0.08mg
4%

Magnesium
12mg
3%

Potassium
111mg
3%

Zinc
0.47mg
3%

Vitamin B5
0.31mg
3%

Vitamin B12
0.15µg
2%

Vitamin C
1mg
2%

Vitamin A
72IU
1%

Vitamin K
1µg
1%

Vitamin D
0.17µg
1%

covered percent of daily need

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