These moist and luscious pistachio, cardamom cakes topped with a lemon drizzle are inspired by the Great British Bakeoff and are a great addition to any meal or tea party!
My nine-year old niece, Layla, loves to bake. She has been obsessed with watching cooking and baking shows since she was 2. She didn’t ask to watch cartoons when she was a toddler but was much more interested in the Food Network or watching cooking videos on YouTube. Needless to say when my niece and I get together, baking is often on the agenda. Layla is a huge fan of the Great British Bakeoff and recently suggested we make a recipe from the show – which I was happy to oblige – hence the inspiration for this recipe. We decided to make them individualized and of course — heart shaped.
Sharing quality time with family and friends in the kitchen is one of the primary reasons I love to cook. Cooking – by it’s nature is creative, social, and an act of generosity that I’m glad my niece is interested in. I cherish these cooking sessions with her and am soooo pysched that she loves to hangout with her aunt!Print
Pistachio, cardamom and lemon drizzle cake
- 100g / 3½ oz shelled pistachios, plus extra to decorate
- 125ml / 4fl oz sunflower oil, plus extra for greasing
- 125g / 4½oz fine sugar
- 2 large free-range eggs
- 1 t vanilla bean paste
- 1 t ground cardamom)
- zest of 1 lemon
- 100g / 3½oz plain flour
- 30g / 1oz ground almonds, sifted
- pinch salt
- 1 t baking powder
- ½ t baking soda
- 50 / 1¾oz sour cream
For the lemon syrup
- 2 lemons, juice only
- 120g / 4¼oz caster sugar
For the lemon Icing
- 75g / 2½oz powdered sugar
- 1–2 T lemon juice
- dried rose petals
Preheat the oven to 350 degrees. Grease 8 silicone molds
In a food processor, pulse the pistachios to make a powder.
In a large bowl, mix together the sunflower oil and caster sugar.
Add the eggs, vanilla paste, ground cardamom and lemon zest. Stir until combined.
In a separate bowl, add the flour, ground pistachios, ground almonds, salt, baking powder and baking soda. Stir until well combined then fold into the wet ingredients in the other bowl.
Fold in the sour cream.
Pour the mixture into the prepared molds and bake for 35 – 40 minutes, or until a skewer inserted comes out clean.
In the meantime, prepare the syrup. Heat the lemon juice and sugar in a saucepan until the sugar is dissolved, then briefly bring to the boil.
Remove from the heat and set aside.
As soon as the cake is cooked, poke holes all over the top using a skewer.
Pour over two-thirds of the hot syrup and leave to cool in the tin for 5-10 minutes. Add half the extra pistachios (for decorating the cake) to the remaining syrup.
When the cake is cool, remove it from the tin.
For the lemon icing, sift the powdered sugar into a bowl and stir in the lemon juice until smooth.
Drizzle over the cooled cake.
To finish, finely chop the remaining pistachios and scatter over the icing. Top with the syrup-coated pistachios and some dried rose petals.
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