LEMON & PISTACHIO CAKE

Name: LEMON & PISTACHIO CAKE
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 228 g butter (unsalted); 210 g caster sugar; 3 large eggs; 85 g finely ground unsalted pistachios; 85 g finely ground almonds; 1 piece orange juice (juice and finely grated zest of 1 orange); 1 teaspoon rosewater; 105 g self raising flour; 110 g icing sugar; 2 Tblsp lemon juice; 0 crystallized rose petals (for garnish (optional)); 0 shelled pistachios (for garnish (optional))

by katplaystennis • 2026

Why some badges are missing

Not vegan: butter → try dairy-free butter
Not gluten-free: self raising flour → try gluten-free self-raising flour
Not dairy-free: butter → try dairy-free butter
Not egg-free: large eggs → try ground flaxseed and water (1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 min)
Not nut-free: finely ground unsalted pistachios → try toasted sunflower seeds (or pumpkin seeds for crunch)
Not low-FODMAP: self raising flour → try gluten-free self-raising flour
Not low-histamine: orange juice
Not low-GI / diabetic-friendly: caster sugar → try granulated sweetener (such as erythritol)
Not kidney-friendly: finely ground unsalted pistachios

Based on listed ingredients — always check labels for allergies.

Prep

15m

Cook

50m

Serves

Rating

—

Total time · 1h 5m

Ingredients

Kitchen Help

Shopping list

228 g butter — unsalted
210 g caster sugar
3 large eggs
85 g finely ground unsalted pistachios
85 g finely ground almonds
1 piece orange juice — juice and finely grated zest of 1 orange
1 teaspoon rosewater
105 g self raising flour
110 g icing sugar
2 Tblsp lemon juice
crystallized rose petals — for garnish (optional)
shelled pistachios — for garnish (optional)

Tools

· mixer
· paddle
· cake pan
· spatula
· small bowl

Instructions

Step by step

1
Preheat oven to 180 degrees (fan 160). Line the bottom of an 8-inch non-stick cake pan with parchment paper.
2
In a mixer fitted with a paddle, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, then add the ground pistachios and almonds. Add the orange juice, orange zest and rosewater, and mix well. Using a rubber spatula, fold in the flour; do not overmix.
3
Scoop the mixture into the cake pan, and bake until the top is firm and a light golden brown, about . Lightly cover the top of the cake with foil and continue baking until a toothpick inserted into the center comes out dry, about . Allow the cake to cool in the pan for several minutes, then remove and cool on a rack.
4
When the cake is cool, make the icing: mix the icing sugar and lemon juice together in a small bowl, and pour over the cake. If desired, decorate with crystallized rose petals and pistachios. Allow the icing to set for before serving.

Per serving

serves 4

Calories

517kcal

Protein

6.7g

Carbs

54.4g

Fat

30.2g

Fibre

1.4g

Sugar

32.4g

Sodium

93mg

AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.

Original scan

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