Pistachios are a really fine thing, if they didn’t always make me so addicted! Once I open one of the delicious things, the others are no longer sure of their existence. Like a nose bear, I rummage through the already opened shells until I find one after all. But don’t worry – I don’t grunt 😉
Most of the time I don’t find any more anyway – when I eat pistachios I develop an enormous efficiency – like squirrels or hamsters.
My mother used to open every single pistachio by hand for this pistachio cake. Now you’re probably thinking that I’ve been lurking next to it all this time, waiting for my chance to steal some pistachios? Right and wrong!
I stood next to it and wanted to steal some, but then my father would always come out of the blue and steal them from me again… We were both immediately expelled from the kitchen. Well, luckily there was this fantastic pistachio cake.
Unfortunately, we only got the salted pistachios in the shop, so we first had to wash off the salt and spread the pistachios on a cloth to dry before they were ground.
By the way, I know this pistachio cake in different variations. While my mother always makes it with lemon zest and a lemon glaze, my grandmother uses oranges. But both flavour the cake with rose water – only the dosage is different. I like the aroma of rose water very much – but too much of the water is not good for this cake.
You want to know what to expect from this pistachio cake? First your palate meets the lemon and then you feel the rather nutty texture and finally the rose blossoms – try it 😉
Recipe for pistachio cake
For the dough
- 200 g Powdered sugar
- 2 Tablespoon Lemon juice
- 1/4 teaspoon Rose water
- 5 g Pistachios stalked
For the dough
- Preheat oven to 170° top and bottom heat.
- Line the bottom of the springform pan with baking paper.
- Combine the flour, baking powder, cinnamon and sieve.
- Melt butter in a small saucepan.
- Wash the lemon, grate the zest and squeeze the juice.
- Beat eggs in a food processor* or with a hand mixer until creamy.
- Now slowly add the sugar while beating the eggs.
- Add the butter.
- Gradually stir in the flour mixture.
- Add rose water, vanilla extract, lemon zest.
- Now stir in the pistachios.
- Pour the batter into the springform pan and bake the cake for about 25 – 30 minutes.
- Allow cake to cool in the pan.
- Mix the icing sugar with the lemon juice and rose water. The icing should be a little thicker. However, if it is still too little liquid, add a few more drops of water.
- Spread lemon icing on the cake and sprinkle stalked pistachios on the cake. If you like, you can also use a few rose petals to decorate.
- Cut pistachios into about 12 pieces and serve.