Gluten free pistachio, almond, rose water and lemon drizzle cake

My gluten free pistachio, almond, rose water and lemon drizzle cake for today’s Lausannoise cake society meeting.

I tweaked this recipe to make the cake shown above.

The cake turned out a complete success! It did take a bit longer to cook (about 55 minutes) but was still fabulously moist and delicious. It was a hit at the inaugural Lausannois cake society meeting and I thoroughly recommend this recipe.

Ingredients

  • 100g Schaer Mix Pâtisserie – Mix C
  • 1 tsp gluten free baking powder
  • 150g pistachio kernels, ground
  • 150g almond meal
  • 250g caster sugar
  • 3 eggs, lightly beaten, plus 1 eggwhite
  • 125ml extra virgin olive oil
  • Finely grated zest of 1 orange
  • 100g unsalted butter, melted, cooled
  • 1 tsp rosewater, plus a few extra drops
  • 250g pure icing sugar, sifted
  • 1 tbs lemon juice
  • 25g of chopped pistachios for decoration

Method

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.

When the cake is cool, sift the icing sugar into a bowl and add lemon juice and enough warm water to make a smooth dropping consistency. Stir in a few drops of rosewater to taste. Pour the icing over the cake, allowing some to drip down the sides. Garnish with chopped pistachios.

 

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