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Pistachio Lemon cake with White Chocolate Sour Cream icing
Deliciously light pistachio lemon cake with white chocolate sour cream icing.
Course
Baking
Cuisine
British
Keyword
Pistachio cake, Pistachio cake recipe, Pistachio lemon cake
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
0
minutes
minutes
Total Time
50
minutes
minutes
Servings
10
Calories
411
kcal
Author
Alida Ryder
Ingredients
200
g
cake flour
all purpose
2
teaspoons
baking powder
pinch
of salt
200
g
caster sugar
1
cup
250ml plain yoghurt
1/2
cup
125ml canola oil
3
extra-large eggs
zest of 1 lemon
100
g
pistachios
shelled and finely chopped/ground
for the icing
100
g
white chocolate
chopped
250
ml
sour cream/Crème fraîche
lemon zest
to serve
Instructions
Pre-heat the oven to 180°c and line a 20cm deep cake pan with baking paper.
Sift the flour, baking powder, salt & sugar into a large mixing bowl and set aside.
Combine the yoghurt, oil, eggs and lemon zest in a jug and mix well.
Pour the yoghurt and oil mixture into the flour and mix well.
Fold in the ground pistachios.
Pour the batter into the prepared pan and place in the pre-heated oven.
Bake for 30-35 minutes or until a skewer inserted comes out clean.
Remove from the oven and allow to cool completely before removing from the pan.
To make the icing, combine the melted chocolate with the sour cream and mix well until the icing is smooth.
When the cake is cool, dollop the icing on top and decorate with lemon zest.
Nutrition
Calories:
411
kcal
|
Carbohydrates:
49
g
|
Protein:
8
g
|
Fat:
21
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
11
g
|
Trans Fat:
1
g
|
Cholesterol:
57
mg
|
Sodium:
76
mg
|
Potassium:
321
mg
|
Fiber:
2
g
|
Sugar:
28
g
|
Vitamin A:
204
IU
|
Vitamin C:
1
mg
|
Calcium:
137
mg
|
Iron:
1
mg