Equipment
Ingredients
For the dough
- 50 g Wheat flour type 405
- 1/2 teaspoon Baking powder
- 1 pinch Cinnamon
- 210 g melted butter
- 1 Organic lemon (grated)
- 5 Eggs
- 160 g Sugar
- 3 teaspoon Rose water
- 1 teaspoon Vanilla extract
- 250 g ground pistachios
For garnishing
- 200 g Powdered sugar
- 2 Tablespoon Lemon juice
- 1/4 teaspoon Rose water
- 5 g Pistachios stalked
Zubereitung
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.
For garnishing
- 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.
Notes
Recipe contains affiliate links.
Nährwerte
Calories: 405kcal | Carbohydrates: 39g | Protein: 7g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 152mg | Potassium: 251mg | Fiber: 2g | Sugar: 31g | Vitamin A: 592IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg