A Middle Eastern-inspired lemon and pistachio cake with lemon glaze topped with crushed pistachios and pomegranate.
For the cake, preheat the oven to 180°C. Lightly grease a 23cm spring form cake tin and line with baking paper.
Place butter, sugar, lemon zest into a large bowl of an electric mixer and beat until light and fluffy.
Add the eggs one at a time, beating after each addition. With the mixer on a slow speed, mix in the flour until just combined.
Divide the batter between two bowls. Mix the pistachio paste into one batch (together with 1-2 drops green food dye), and the lemon juice and milk into the other. Alternate spooning the two batters into the cake tin and use a knife to swirl them together.
Bake the cake in the oven for 45 minutes, until a skewer inserted into the centre comes out clean. Leave in the tin for 15 minutes, then turn out onto a wire rack to cool completely.
While cooling, use spray bottle to spray lemon syrup mist onto cake.
For the lemon icing, to making the icing, place the lemon juice and the icing sugar into a large bowl and mix together until smooth and combined.
Spread the icing over the cake, teasing it over the edges so it drips down the sides. Sprinkle the pistachios & pomegranate to finish.
This recipe has not been edited or tested by the Bake Off Food Department
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