The Great Australian Bake Off

A Middle Eastern-inspired lemon and pistachio cake with lemon glaze topped with crushed pistachios and pomegranate.


  • Cake

  • 225g unsalted butter, plus extra for greasing

  • 225g caster sugar

  • 2 large lemons, zested

  • 4 large eggs, lightly whisked

  • 225g self-raising flour

  • 100g pistachio paste

  • Green food colouring

  • 50ml lemon juice

  • 1 tbsp milk

  • Lemon icing

  • 1 lemon

  • 150g icing sugar

  • 100g pistachios, to garnish

  • 1 pomegranate, to garnish


  • 1.

    For the cake, preheat the oven to 180°C. Lightly grease a 23cm spring form cake tin and line with baking paper.

  • 2.

    Place butter, sugar, lemon zest into a large bowl of an electric mixer and beat until light and fluffy.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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.

  • 6.

    While cooling, use spray bottle to spray lemon syrup mist onto cake.

  • 7.

    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.

  • 8.

    Spread the icing over the cake, teasing it over the edges so it drips down the sides. Sprinkle the pistachios & pomegranate to finish.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 300kj
  • Fat Total 15g
  • Saturated Fat 8g
  • Protein 4g
  • Carbohydrate 37g
  • Sugar 24g
  • Sodium 20mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe has not been edited or tested by the Bake Off Food Department

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