Pistachio and Pomegranate Cake Recipe 😊

Pistachio and Pomegranate Cake Recipe 😊

Ingredients

For the cake

butter

240 g + 1 tbsp

flour

160 g + 1 tbsp

pistachio kernels

200 g

sugar

200 g

lemon

95 g

egg size

4 units

baking powder

2 tsp

salt

1 tsp

For the topping

powdered sugar

60 g

lemon (juice)

1 unit

currant

1 tbsp

pomegranate

1 unit (210 g)

pistachio kernels

1 g

Preparation

Step 1

Preheat the oven to 180 ºC.

Step 2

Grease a loaf tin with the tablespoon of butter and sprinkle with the tablespoon of flour. Set aside.

Step 3

Place the pistachio kernels in a food processor and grind until you get a fine flour. Set aside.

Step 4

In a bowl, beat the remaining butter, sugar and lemon zest until the mixture has a fluffy consistency.

Step 5

Add the eggs, one at a time, and continue beating until you get a consistent cream.

Step 6

Add the remaining pistachio flour, wheat flour, baking powder and salt and mix with a spatula.

Step 7

Pour into the prepared tin and bake for 30 minutes.

Step 8

For the icing, mix the icing sugar with the lemon juice and redcurrant until you get a thick syrup. If you need it to be pinker, add the pomegranate juice.

Step 9

Remove the cake from the tin, drizzle with the icing and decorate with the pomegranate seeds and chopped pistachio kernels.