• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Circle of Eaters

Celebrating gathering for great meals

  • The Food
  • The Table
  • About Circle of Eaters
  • The Fashion
  • Recipe Index
You are here: Home / The Food / Dessert / Pistachio, cardamom and lemon drizzle cake

October 10, 2017

Pistachio, cardamom and lemon drizzle cake

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! 

Pistachio, cardamom and lemon drizzle cake | circleofeaters.com

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

Pistachio, cardamom and lemon drizzle cake | circleofeaters.com
  • Author: Circle of Eaters

Ingredients

Scale

Ingredients

  • 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

To decorate

  • dried rose petals

Instructions

Method

  1. Preheat the oven to 350 degrees.  Grease 8 silicone molds

  2. In a food processor, pulse the pistachios to make a powder.

  3. In a large bowl, mix together the sunflower oil and caster sugar.

  4. Add the eggs, vanilla paste, ground cardamom and lemon zest. Stir until combined.

  5. 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.

  6. Fold in the sour cream.

  7. Pour the mixture into the prepared molds and bake for 35 – 40 minutes, or until a skewer inserted comes out clean.

  8. 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.

  9. Remove from the heat and set aside.

  10. As soon as the cake is cooked, poke holes all over the top using a skewer.

  11. 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.

  12. When the cake is cool, remove it from the tin.

  13. For the lemon icing, sift the powdered sugar into a bowl and stir in the lemon juice until smooth.

  14. Drizzle over the cooled cake.

  15. To finish, finely chop the remaining pistachios and scatter over the icing. Top with the syrup-coated pistachios and some dried rose petals.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

Filed Under: Dessert

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Circle of Eaters

Welcome to our table! We’re a husband and wife team that loves to cook and entertain together. In part it’s because both of us are connectors -- we  love nothing more than bringing people together, especially over a great home cooked meal! When we ...

Read More

  • Facebook
  • Instagram
  • Pinterest

Search

Dont Miss These!

Mediterranean Shortribs with Polenta

Mediterranean Short Ribs with Polenta

Creamy Mushroom Chicken with Cashew Cream

Five-Ingredient Creamy Mushroom Chicken with Cashew Cream

Moroccan Spice Blend | circleofeaters.com

Moroccan Spice Rub for Lamb

Goat Ragu with Cauliflower Mash

Goat Ragu with Cauliflower Mash

Most Popular

Ottolenghi Chocolate Cookies and Spiced Chocolate Ganache | circleofeaters.com

Chocolate Cookies with Spiced Chocolate Ganache

Club 55 Crudite Platter with Anchovy Dip

Crudités a la Club 55 in St. Tropez

Roasted-Pea-and-Tarragon-Soup

Roast Pea and Tarragon Soup

Filter by Category

Archives

Stay Updated

Footer

About Your Hosts

We are the Stewarts and we welcome you to our online dinner party!

My Favorites

Ottolenghi Chocolate Cookies and Spiced Chocolate Ganache | circleofeaters.com
Club 55 Crudite Platter with Anchovy Dip
Roasted-Pea-and-Tarragon-Soup
  • Facebook
  • Instagram
  • Pinterest

Copyright© 2025 · Brunch Pro Theme by Shay Bocks

 

Loading Comments...