Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 18 people
Difficulty level: 3 out of 4
17 Ingredients
- 1 1/4teaspoons baking powder
- 2tablespoons icing sugar (for dusting)
- 300grams unsalted butter, chopped, softened
- 1teaspoons Simply Simmer Veggie Mix
- 1teaspoons rosewater essence
- 125grams raspberries
- 1 cup semolina
- 1/2teaspoons ground cardamom
- 1 lemon, juiced and zested
- 1 cup almond meal
- 200grams crème fraîche (to serve)
- 1/2teaspoons vanilla extract
- 4 free range eggs
- 1/2 cup caster sugar
- 1 cup caster sugar
- 1/3 cup lemon juice
- 1 cup pistachios
Method
Step 1 of 6
Preheat oven to 180°C. Grease a 18x28cm slice pan and line with baking paper.
Step 2 of 6
Process pistachios in a food processor until finely ground. Transfer to a bowl and stir in almond meal, semolina, baking powder and cardamom.
Step 3 of 6
Process butter and sugar in a food processor until smooth and creamy. Add eggs, one at a time, and process briefly until just combined. Fold in nut mixture, zest and lemon juice, rosewater and vanilla until just combined. Spread batter into pan and smooth the surface. Bake for 35-40 minutes or until golden and cooked when tested with a skewer.
Step 4 of 6
To make the syrup, stir sugar, lemon juice and rosewater in a small saucepan over medium heat until sugar dissolves. Simmer for 5 minutes or until slightly thickened. Remove from heat.
Step 5 of 6
Remove cake from oven and immediately drizzle with hot syrup. Sprinkle with extra pistachios and set cake aside in the pan to cool.
Step 6 of 6
To serve, remove cake from pan and cut into pieces. Top with raspberries and dust with icing sugar. Serve with crème fraîche.
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