Pistachio, cardamom and lemon drizzle cake

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
  • 12 T lemon juice

To decorate

  • dried rose petals



  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.