Lemon-frosted Pistachio Cake

  Prep: 15 mins  ||  Cook: 40 mins. ||  Serves: 6-8


2/3 cup (100g) plain flour

1 tsp baking powder

1 1/3 cups (200g) pistachio kernels, ground

100g almond meal

250g caster sugar, plus extra to sprinkle

3 eggs, lightly beaten (plus 1 egg white for rose petals, if using)

1/2 cup (125ml) extra virgin olive oil

Finely grated zest of 1 orange

100g unsalted butter, melted, cooled

1 tsp rosewater, plus a few extra drops

1 2/3 cups (250g) pure icing sugar, sifted

1 tbs lemon juice

2-3 drops pink food colouring

Unsprayed rose petals (optional)


Preheat the oven to 160°C.

Grease and line the base of a 23cm springform cake pan with baking paper.

Sift the flour and baking powder into a bowl and stir in the pistachio and almond. Place sugar and whole eggs in the bowl of an electric mixer and beat for 4-5 minutes until thick and pale. Beat in olive oil, zest, butter and rosewater, then fold in the flour mixture. Spread into pan and bake for 35-40 minutes until a skewer inserted into the centre comes out clean. Allow to cool slightly, then remove from the pan and transfer to a wire rack to cool completely.

Sift the icing sugar into a bowl and add lemon juice and enough warm water to make a smooth dropping consistency. Stir in pink food colouring and a few drops of rosewater to taste. Set aside.

If using the rose petals, with a pastry brush, lightly coat the rose petals with the additional egg white, then sprinkle over a little caster sugar, shaking off any excess. Set aside at room temperature for 1 hour or until crisp and dry.

When the cake is cool, pour the icing over the cake, allowing some to drip down the sides. Garnish with sugar-coated rose petals and enjoy with coffee or mint tea.