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Lemon-frosted pistachio cake with mint tea
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Create a zesty pistachio cake topped with lemon frosting for a truly unforgettable treat!
Ingredients:
  • 100g plain flour
  • 4.00 gm baking powder
  • 200g pistachio
  • 100g almond meal
  • 250g caster sugar, plus extra to sprinkle
  • 3 eggs, lightly beaten, plus 1 eggwhite
  • 125ml olive oil
  • 1 orange rind
  • 100g unsalted butter, melted, cooled
  • 1 tsp rosewater, plus a few extra drops
  • 250g icing sugar
  • 21.00 gm lemon juice
  • 2-3 drops pink food colouring
  • Unsprayed rose petals (see note), to serve
  • Mint tea, to serve
Instructions:
  • Preheat your oven to 160°C.
  • Prepare your 23cm springform cake pan by greasing it and lining the base with baking paper.
  • Sift together flour and baking powder, then stir in pistachios and almonds. In an electric mixer bowl, beat sugar and eggs until thick and pale for 4-5 minutes. Add olive oil, zest, butter, and rosewater, then gently fold in the flour mixture. Spread the batter in a pan and bake for 35-40 minutes until a skewer comes out clean.
  • Once slightly cooled, gently take out of the pan and place on a wire rack to cool completely.
  • Sift icing sugar into a bowl, mix in lemon juice and warm water until smooth, add pink food coloring and a few drops of rosewater. Set aside.
  • Lightly brush eggwhite onto the rose petals using a pastry brush. Sprinkle a little caster sugar over them, shaking off any extra. Leave at room temperature for 1 hour until crisp and dry.
  • Once the cake has cooled, drizzle the icing over it, letting it cascade down the sides. Top with sugar-coated rose petals and enjoy alongside a refreshing mint tea.

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