Pistachio Cake – a delicious recipe with sugar, water, lemon juice, water, eggs, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Make the syrup first.
2
Bring the sugar, water, and lemon juice to the boil and simmer until the sugar is dissolved, then stir in the rose water.
3
Let the syrup cool, then chill it in the refrigerator.
4
Beat the egg yolks with the sugar to a pale cream, then add the ground pistachios and mix very well.
5
Beat the egg whites until stiff and fold them in gently.
6
Pour into a greased and floured nonstick cake tin 9 to 10 inches in diameter and sprinkle the coarsely chopped pistachios on top.
7
Bake in an oven preheated to 350F for about 45 minutes.
8
Turn the cake out into a deep serving dish.
9
Make little holes over the top with a fork and pour over the syrup.
10
The holes will let it soak in quickly.
11
Serve, if you like, with clotted or heavy cream.
664
kcal
Calories
13
g
Fat
127
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups sugar, 3/4 cup water, 1 tablespoon lemon juice, 2 tablespoons rose water, and more.
Yes, Pistachio Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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